Ginger Lemon Asparagus

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and drain the asparagus spears, then chop into 1 inch pieces, making sure that the top inch of the spear isn't cut so that they retain their nice shape.
  • Heat coconut oil on medium heat in a skillet. Add mustard and fennel seeds to hot oil and stir for 20-30 seconds.
  • Add garlic and ginger. Cook for about 1 minute.
  • Stir in asparagus. Saute for about 4 minutes.
  • Add lemon juice, stir, and serve.
  • Salt and pepper to taste.
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