Servings: 4-6 servings 1x
Ingredients
For the Sautéed Asparagus:
- ⅓ cup sliced almonds, toasted
- 2 teaspoons avocado oil or olive oil
- 1 – 1 ¼ pound asparagus spears, ends trimmed and cut in half (about 3-inch pieces)
- 1 garlic clove, minced
- Lemon juice
- Fine salt and pepper
- Optional for garnish: lemon zest and/or fresh chopped parsley
For the Lemon Goat Cheese Sauce (optional):
- 2 ounces soft goat cheese, room temperature
- 2 tablespoon plain yogurt (full fat or 2%)
- 1 small garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 2 teaspoons avocado oil or olive oil
- Water
Instructions
- Place large skillet over medium-high heat. When the skillet is hot, add the oil and swirl to coat the bottom.
- When the oil starts to shimmer, add the asparagus.
- Cook for 8 minutes, stirring every 1-2 minutes.
- Add the garlic and continue to cook for another 2-3 minutes or until asparagus is crisp-tender to your liking.
- Once cooked, add a squeeze of lemon juice and a dash of salt and pepper to taste.
- Transfer the asparagus to a serving platter and add your toppings (if any).
- Garnish with lemon zest and fresh chopped parsley, if desired.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Optional Instructions (goat cheese sauce)
- In a small food processor or blender, combine all of the sauce ingredients.
- Process or blend until smooth, adding a little water (1 tablespoon at a time) if necessary to achieve a smooth consistency.
Optional Instructions (toasted almonds)
- Place a large skillet over medium heat.
- When the skillet is hot, add the almonds and toast, stirring often, for 6-8 minutes or until they are golden and give off a toasted aroma.
- Transfer the almonds to a plate to cool.
Nutrition Information
- Serving Size: 1/6 of recipe + 1 tablespoon sauce
- Calories: 90
- Fat: 7 g
- (Sat Fat: 2 g)
- Sodium: 160 mg
- Carbohydrate: 4 g
- (Fiber: 1 g
- Sugar: 2 g)
- Protein: 4 g