MSG Free Garlic Coconut Oil Asparagus
Asparagus deserves better than being steamed into submission, and this skillet version delivers the bright, vibrant side dish it was always meant to be. Coconut oil gives the spears a beautifully golden sear while keeping everything completely clean and free from any hidden flavor enhancers or additives you might find lurking in bottled sauces or seasoning blends. Thinly sliced garlic goes into the pan just long enough to turn fragrant and lightly golden, infusing the oil with a mellow, savory depth that coats every spear. A pinch of ground ginger adds a subtle warmth that you might not be able to place but absolutely will not want to leave out. The finish of fresh lemon juice and zest lifts the whole dish with a pop of brightness that makes it taste far more complex than the short ingredient list suggests. It comes together in one skillet with no specialty products required, so you know exactly what's going into your food from start to finish. Serve it immediately straight from the pan and watch it disappear.
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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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