Cinnamon Free Garlic Coconut Oil Asparagus
Asparagus gets a serious upgrade here, cooked in coconut oil until bright green and just tender, then tossed with golden garlic slices, a whisper of ginger, and a bright hit of fresh lemon juice. The result is a side dish that feels restaurant-worthy but comes together in a single skillet in under ten minutes. For anyone navigating a sensitivity to cinnamon, this kind of recipe is a genuine relief — warm spices sneak into so many sauces, spice blends, and store-bought seasonings, but every ingredient here is clean and straightforward. Ground ginger gives the dish just enough depth and warmth without any of the usual suspects. The coconut oil adds a subtle richness that plays beautifully against the lemon zest, keeping things fresh and vibrant rather than heavy. Serve it straight from the pan while the garlic is still fragrant and the asparagus has that perfect tender-crisp bite.
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!