3 T coconut oil or extra virgin olive oil
1 garlic clove, minced (I bought spring garlic from the market)
1 lb asparagus spear, washed and trimmed
1/2 teaspoon fresh lemon thyme leaves, finely chopped (found this at the market on the square)
1/2 teaspoon Dijon mustard
1/4 teaspoon lemon zest, finely chopped
1/2 lemon, thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 tablespoon lemon juice, freshly squeezed
1. Warm the coconut or olive oil in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes.
2. Add the asparagus, thyme, Dijon mustard, lemon zest, lemon slices, and salt & pepper; stir to combine.
3. Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
4. Arrange on serving platter and squeeze with fresh lemon juice. Serve hot or cold.
C = 5g P = 2g F = 11g
120 calories per serving