Bursting with colour and fresh flavours, this sautéed asparagus dish makes for a healthy side that can be served with pretty much anything. It’s Whole30, keto and vegan-friendly.
Ingredients
- 1 large bunch of asparagus
- 2 tablespoons olive oil
- 1 teaspoon ginger freshly grated
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 1 tablespoon lime juice or lemon juice
- Generous pinch of salt and ground pepper
Instructions
- To prepare the asparagus, simply cut off the firmer tail ends of the stems. You can feel for where the stem naturally wants to snap and where it starts to get harder and more fibrous. I like to cut off the ends at around that point. Cut the longer spears in half and leave the shorter pieces whole.
- Heat the olive oil in a large skillet until medium-hot. Add the asparagus, ginger and orange zest and sauté together for 4-5 minutes. Sautéing basically means to cook quickly in fat, while stirring a few times over medium to medium-high heat.
- Finish off by drizzling with orange and lime or lemon juice and sprinkling with a little sea salt and pepper. Serve right away or store in the fridge once cooled down.
Nutrition
Calories: 66kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 0.3mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg
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