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Crispy Asparagus with Coconut

Servings: 2

  1. 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.
  2. In a small bowl, whisk together the coconut aminos, lime juice, sesame oil and chili flakes. Pour over the asparagus and top with coconut flakes and cilantro. Enjoy!
  • 1/2 tsp Avocado Oil
  • 1 cup Asparagus (trimmed)
  • 1 tbsp Coconut Aminos
  • 1 tsp Lime Juice
  • 1/2 tsp Sesame Oil
  • 1/4 tsp Chili Flakes
  • 2 tbsps Unsweetened Coconut Flakes
  • 1/4 cup Cilantro (finely chopped)

Notes

Leftovers
Refrigerate in an airtight container for up to three days.

Likes it Sweeter
Add raw honey to the dressing.

Additional Toppings
Chopped peanuts, cashews or sunflower seeds.

No Coconut Aminos
Use tamari or soy sauce instead.

More Flavor
Use toasted sesame oil.