Brazil Nut Free Garlic Coconut Oil Asparagus
Asparagus gets a serious upgrade here, cooked in coconut oil with thin-sliced garlic until the spears are bright green, just tender, and fragrant in all the right ways. The coconut oil gives the whole dish a subtle richness that butter would, without any of the dairy, and it gets the pan hot enough to develop a little color on those garlic slices before they turn golden and nutty. A hit of fresh lemon juice and optional zest at the end cuts through the richness and makes everything pop. This is the kind of side dish that looks like you tried harder than you did — it comes together in under ten minutes in a single skillet. Tree nut allergies can make navigating oils and packaged seasonings genuinely stressful, but every ingredient here is straightforward and easy to verify. Serve it straight from the platter while it's still hot, and don't be surprised if it disappears before the main course hits the table.
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Learn more →Ingredients
4 servings
- 1 lb asparagus, woody ends trimmed
- 2 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil coats the pan.
- 2
Add the asparagus in a single layer and cook, turning occasionally, until bright green and just tender with a slight resistance when pierced with a fork, about 5–7 minutes.
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