Savory Autumn Sunday Evening – a delicious recipe with potato, balsamic vinegar, asparagus, handful garden mix bean sprouts, handful garlic, Sherry cooking wine. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pre-heat the oven to a high broil. Stab the 1/2 sweet potato with a fork in strategic locations about the potato to keep it from bursting in the oven. Place the potato on an oven tin and pour savory balsamic vinegar over it so that the entire outside is lightly coated. Broil for about 12 minutes.
2
Cut the asparagus spears into about 1-inch pieces and put into a microwaveable bowl with water. Microwave for 4 minutes.
3
After steaming the asparagus, drain the water from the bowl and transfer the asparagus into a stovetop pan with the garlic cloves (halved), the prosciutto (torn into smaller slabs), the garden mix bean sprouts, and then coat all ingredients lightly with the sherry cooking wine. Stir-fry medium-high until it looks and smells good to you :)
4
Cut the sweet potato into chunks. Serve the stir-fry on the side. And eat! ^_^
34
kcal
Calories
8
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 medium-sized sweet potato, Savory fig balsamic vinegar, 1 bunch asparagus, 2 slices of prosciutto, and more.
Yes, Savory Autumn Sunday Evening falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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