CRISPY ASPARAUGUS + COCONUT

Ingredients

• 270 g Asparagus
• 30 ml Coconut amino sauce
• 10 ml Lime juice
• 1 g Chili pepper flakes
• 20 g Coconut flakes
• 8 g Coriander (cilantro) leaves, fresh

Method

1. Heat a cast iron pan over medium-high heat and add 1 tbs water or stock. Add the asparagus and cook, tossing around as needed until charred, around 8 to 10 minutes. Remove from the heat and set aside on a plate.
2. In a small bowl, whisk together the coconut aminos, lime juice, 1 tsp water and chili flakes. Pour over the asparagus and top with coconut flakes and cilantro.
3. Enjoy!