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.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Legume, Lupin, Mushroom, Mustard, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry*, Red Meat*, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast
Friendly To: Diabetic, EOE, FPIES, Paleo
Compatible With: Corn Free, GAPs
**This recipe is flexible in which type of meat you use which is why it’s listed under both categories.
