PEANUT COCONUT SHRIMP AND ASPARAGUS BOWL

For the quinoa:

1. Cook as directed, using broth for the liquid.

For the shrimp:

1. Heat butter over medium high heat.
2. Add garlic and saute until fragrant.
3. Add shrimp and cook until done and pink. This should take just a few minutes.

For the asparagus:

1. Preheat oven to 425.
2. Snap off the ends of asparagus.
3. Drizzle olive oil over asparagus, enough to coat.
4. Season with garlic salt, pepper, and parmesan cheese.
5. Bake for 10-15 minutes.

Add quinoa, shrimp, and asparagus to bowl. Serve with a dollop of peanut coconut Sasya.