The first 20 seconds says it all… I’ve watched it a 100 times. Make that 101.
Picture me puckering my lips while elegantly throwing up my hands and using a flowing French accent to say, “No miserable, overcooked asparagus in your kitchen! Make your cuisine a passionate affair!”
If you’ve sautéed asparagus, you know how quickly it can turn from crispy to soggy. AND then you’ve just wasted your money because no one eats the soggy mess. As the 1980s say, been there done that. SO stick with me and I’ll let you know how to keep it crispy and scrumptious.
If you haven’t taken the coconut oil leap yet, it’s time to jump on before the bandwagon leaves. Coconut oil and its nutrition benefits are through the roof, off the chain, and wicked good. Apparently, I’m bringing all the 1980 quotes back tonight. How did I go from elegant French to parachute pants and big hair in the same post?
ANYway, coconut oil has been proven to assist in weight loss, reduce the risk of Type 2 Diabetes, lower chance of heart disease, and improve skin and hair. Since falling in love with coconut oil, I can’t remember the last time I used butter. I spread it on anything you normally would spread butter on… like my blueberry waffles, whole wheat bread, and my banana zucchini muffins.
As far as crispy asparagus goes, coconut oil is the perfect companion. This sauteed asparagus is going to be fought over like candy.
Here are a couple parting tips. Coconut oil is meant for low to medium cooking temperatures so make sure you cook on low-medium heat. Also, you literally only cook asparagus until you see a slight change in color (less than 2 minutes) and immediately remove from heat and serve. The goal is to cook just enough to heat all the way through. Any longer, it will resemble an old tired marriage.
Can’t wait to hear your feedback! Now go and enjoy.
Sauteed Asparagus with Coconut Oil
- 1 lbs fresh asparagus washed and tips trimmed (about 1/2 to 1 inch removed)
- 2 Tbs coconut oil
- 1 tsp garlic salt
In a large frying pan over low to medium heat, heat coconut oil for 2 minutes.
Add prepared asparagus and saute for 1 to 2 minutes only until asparagus changes color. Asparagus will still be crisp.
Remove from heat and sprinkle with garlic salt.
Serve and enjoy!
Oh i just love asparagus!! I love this recipe as well – pinning.
Thanks, Summer! I can’t wait to check out your Halloween Goodie Bags!
I simply love asparagus! This looks amazing!
Thanks, Debra! It’s one of our favorites too.
I love asparagus too and it’s SO easy!! Great like you said with anything!
Couldn’t agree more, Yvonne! It’s a family staple.
I totally have all the ingredients for this! YUM. South Africa currently has this awesome skinny asparagus in season that I can use, too! I have some rosemary leftover from dinner last night that would be great thrown in.
Oooh, rosemary sounds divine! I really can’t get enough of asparagus. Thanks for taking the time to comment!
It was great my husband loves it… Thanks