Recipes & Food Styling

My new favorite way to bring more sardines and asparagus into my diet

Dinner in Sardinia! I am almost 2 years cancer-free now, and have really been trying hard to find more and more mouth-watering ways to incorporate sardines into my diet. My goal is to eat sardines every week to try to avoid re-living those not-so-fun days of breast cancer.

One of my all-time BC survivor heros is Suzanne Somers. I have been tuning into Suzanne Somers health and wellness shows on Instagram and Facebook. A few days ago she touted the health benefits of asparagus.

Today, I brought these two fabulous ingredients together – sardines and asparagus – and this is by far the most delicious way that I have come up with so far to love sardines in a dish.

This is just a simple meal of asparagus tips, mushrooms, onions, garlic and a few sardines with egg noodles in butter and lemon. I used lots of pepper and a few sprinkles of crushed red pepper. Soooo good!

Sardines and Asparagus in Lemon-Butter Sauce  

2 cups egg noodles

1 tin sardines in extra virgin olive oil

4 tablespoons (1/2 stick) butter

1 cup mushrooms

1/2 red onion, sliced

2 garlic cloves, minced

1 cup asparagus tips

3 whole lemons

1 pinch pink Himalayan sea salt

1 teaspoon freshly ground black pepper

1 pink crushed red pepper flakes

Cook pasta in salt water. Drain in strainer. Rinse sardines in cold water and let drain. In Dutch oven on stovetop, melt butter and sauté mushrooms, onions, garlic and asparagus in butter. Add sardines, lemons, salt and pepper. Plate and top with a sprinkle of red pepper flakes.