Asparagus are in season during the month of April and there are many simple ways to enjoy this lovely vegetable.
This is one of them, it takes only 15 minutes and 8 ingredients. It’s a lovely side dish and goes well with some boiled eggs which you can prepare in advance for an even quicker lunch option.
1/2 tsp Avocado Oil
1cup Asparagus (trimmed)
1tbsp Coconut Aminos (or Tamari Sauce)
1tsp Lime Juice
1 tsp Sesame Oil
Chili Flakes to taste
2 tbsps Unsweetened Coconut Flakes
1/2 tsp Coriander (finely chopped)
Heat a cast iron pan over medium-high heat and add the avocado oil. Add the asparagus and cook, tossing around as needed until charred, around 8 to 10 minutes. Remove from the heat and set aside on a plate.
In a small bowl, whisk together the coconut aminos (or tamari sauce), lime juice, sesame oil and chili flakes. Pour over the asparagus and top with coconut flakes and coriander. Enjoy!