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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil coats the pan.
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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