Crispy Asparagus with Coconut
ChefRhonda PlataDifficultyBeginnerIn this recipe, you'll give asparagus a quick stir-fry in avocado oil, then top with a delicious dressing made from coconut aminos, coconut flakes, sesame oil, lime juice, and chili flakes. Try using this dressing over other keto-friendly vegetables--broccoli, snap peas, and shishito peppers also work well here.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 76
- % Daily Value *
- Total Fat 6g8%
- Protein 2g
- Total Carbohydrate 6g3%
- Dietary Fiber 2g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat a cast iron pan over medium-high heat and add the avocado oil. Add the asparagus and cook, tossing around as needed until charred, around 8 to 10 minutes. Remove from the heat and set aside on a plate.
In a small bowl, whisk together the coconut aminos, lime juice, sesame oil and chili flakes. Pour over the asparagus and top with coconut flakes and cilantro. Enjoy!
Ingredients
Ingredients
Directions
Directions
Heat a cast iron pan over medium-high heat and add the avocado oil. Add the asparagus and cook, tossing around as needed until charred, around 8 to 10 minutes. Remove from the heat and set aside on a plate.
In a small bowl, whisk together the coconut aminos, lime juice, sesame oil and chili flakes. Pour over the asparagus and top with coconut flakes and cilantro. Enjoy!
Notes
