Asparagus Radish Salad
Author note: Extra-virgin olive oil or unsalted better can be used instead of the coconut oil. Remember, asparagus needs the bottom of the stalk removed prior to using.
2 tablespoons coconut oil
1 tablespoon fresh ginger, finely chopped
1 cup shallots, diced
4 cups asparagus, cut into bite-sized pieces (about 2 bunches)
1 1/2 teaspoon kosher salt
zest of 1 orange
juice of 1/2 orange
1 1/2 cups radishes, thinly sliced
- Place the coconut oil, ginger and shallots into a large flat bottomed skillet and cook for 3 minutes over medium heat.
- Add the asparagus, salt, orange zest and orange juice. Cook for 5-10 minutes or until the asparagus is tender.
- Add the radishes, stir and cook for 1 to 2 additional minutes.
- Serve warm or at room temperature.