(from the Paleo Diet by Loren Cordain and Joe Friel)
1 clove garlic, minced
2 tbs olive oil
1 lb fresh asparagus spears
1 tbs lemon juice
Cook the garlic in the oil until soft, stirring frequently. Add the asparagus spears. Cook until tender, 3 to 5 minutes. Pour the lemon juice over the asparagus.
My thoughts: I substituted coconut oil for the olive oil which made cooking the garlic and the asparagus a little tricky but I'm happy with the way it turned out. Amazingly tasty. I liked the tartness of the lemon mixed with the garlic flavor. I probably should have cooked the asparagus a little longer since it was rather crunchy. But yummy. Definitely make this again.
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