This dish was designed to use up what you’ve got in your fridge and we had some red bell pepper, asparagus and some pastrami. Chop it all up and sauté in ghee or butter and finish it with some olive oil, to keep your fats up. Some mustard would be tasty with this, too!
Prep Time: 5 minutes
Cooking Time: 12 minutes
2 tablespoons ghee or butter
1 medium red bell pepper, seeded & sliced
10 medium asparagus spears, tough ends removed & chopped
6 ounces of sliced deli pastrami, chopped
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon olive oil
Heat up a cast-iron skillet to medium heat and add ghee or butter.
Sauté bell pepper and asparagus until soft, about 10 minutes.
Add chopped pastrami, sea salt, black pepper and garlic powder and sauté until the pastrami is heated through, about 2 minutes. Stir in olive oil.
Serve between 2, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 5