Carrageenan Free Garlic Coconut Oil Asparagus
Asparagus done right is one of those simple pleasures that never gets old, and this skillet version delivers bright, tender spears with serious flavor in just a few steps. Coconut oil gives the whole dish a subtle richness while getting the pan hot enough to develop a little color on the outside of each stalk. Thinly sliced garlic goes in halfway through, toasting gently in the center of the pan until golden and fragrant — that technique keeps it from burning while infusing the oil with deep, savory flavor. A pinch of ground ginger adds a quiet warmth that plays beautifully against the fresh lemon juice and zest that finish the dish. For anyone navigating carrageenan concerns, this recipe is a clean win: every ingredient is whole and straightforward, with no processed dairy, no thickeners, and nothing that typically hides additives in its fine print. It comes together fast and looks stunning on a serving platter, making it just as at home on a weeknight dinner table as it is alongside a special occasion spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!