Asparagus Radish Salad

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

  1. Place the coconut oil, ginger and shallots into a large flat bottomed skillet and cook for 3 minutes over medium heat.
  2. Add the asparagus, salt, orange zest and orange juice. Cook for 5-10 minutes or until the asparagus is tender.
  3. Add the radishes, stir and cook for 1 to 2 additional minutes.
  4. Serve warm or at room temperature.

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