Around here, asparagus is a bad word. When the kids were younger, they called it “the a-word” which can be confusing to some I’m sure. I personally think asparagus is awesome, and I’d eat it if I could. There’s something so magical about organic asparagus oven roasted in a little olive oil and salt. Are you hungry yet? I digress. I’m sure many of you know that I see myself as a problem solver before anything else. Problem: The kids don’t like eating asparagus. With that, I had to find a solution.
Enter Sloppy Jill, who is lovingly known as Sloppy Joe’s cousin (we’re not sure which side of the family though). To solve this problem, I decided to go with a tried and true method of helping picky eaters: mix the new/unloved food with something they already enjoy. Truth is, this method worked WONDERS with kale in our home, so why not asparagus? Well, I can happily share this winning recipe with you, because everyone went back for seconds. Leftovers were enjoyed in lunches. Looks like Sloppy Jill is here to stay.
Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Diabetic Friendly, EOE Friendly, Paleo, GAPs Compatible, Corn Free Compatible