Asparagus-Mango Crisp

A vegetable as dessert?  Why not?  Asparagus is in season during May so it’s a perfect time to create all kinds of interesting recipes with this vegetable.

Asparagus-Mango Crisp

For PDF copy of recipe, Asparagus-Mango Crisp

Serves 4 to 6

Ingredients:

• 3 cups chopped mango
• 175 grams asparagus, sliced in 1/2 inch pieces
• 1/2 cup mango juice (or juice of 1 orange)
• 4 tablespoons honey, divided
• 1 tablespoon cornstarch or arrowroot powder
• 1/2 cup almond flour
• 1/2 cup quick oats
• 1/4 cup unsweetened shredded coconut
• 1/4 cup hazelnuts, chopped
• 1 teaspoon nutmeg
• 2 tablespoons coconut oil

Directions:

1. Place chopped mango in medium bowl and set aside.
2. In small saucepan, cook on medium-low for about 4 minutes the asparagus, mango juice, and 2 tablespoons honey. Let cool.
3. Add asparagus mixture to mango and toss mixture with cornstarch. Set aside.
4. In large bowl, blend almond flour, oats, shredded coconut, hazelnuts, nutmeg.
5. Add 2 tablespoons of honey and coconut oil to flour mixture and blend to form crumble using hands or pastry cutter.
6. Add 1 cup of crumbled mixture to mango-asparagus mixture and toss.
7. In prepared baking dish, pour mango-asparagus mixture at bottom. Cover with crumble mixture.
8. Bake covered in 350 degree oven for 25 minutes. Uncover and bake for another 10 minutes to brown top. Serve warm.
9. Serve with ice cream or greek yogurt (optional).