Lemony Asparagus with Cyprus Flake Salt & Butter
Stacey Hawkins
4
5 minutes
7 minutes
35
Side Dishes
Just in time for Spring, tender asparagus takes on a whole new BIG BOLD likeness in this low carb recipe.
Perfect for anyone on a low carb diet, those looking for Optavia Recipes, Wegovy Recipes or just a flavor-bursting asparagus side dish for any meal!
The Cyprian Sea Salt makes ALL the difference in this recipe. Traditional sea salt or table salt just won't give the same mineral, crisp and briny flavor that Cyprian Sea Salt brings to the dish.
For some fun flavor variety, you can try this with our Valencia Orange Oil too! Don't love asparagus? Try the exact same recipe but substitute green beans instead. Whichever way you cook it, it's a winner.
Enjoy!
Stacey
Ingredients
1 pound of asparagus, trimmed (should yield 10 ounces)
2 tsp Stacey Hawkins Luscious Lemon Oil
2 tsp butter
1-2 pinches Stacey Hawkins Cyprian Sea Salt
Directions
Prep the asparagus by trimming off thick ends and rinsing in cold water. You should wind up with around 10 ounces to get 4 servings.
In a heavy cast iron pan (or the heaviest one you have with a lid) heat the Lemon Oil until it sizzles. Add the asparagus and shake the pan gently to coat them in the oil.
Cover the pan and cook on medium for about 3 minutes, checking to make sure the asparagus are not browning too much.
Uncover and cook a minute or two more until asparagus is bright green and crisp-tender. This time will vary depending on the thickness of your asparagus.
Remove the pan from the heat and add the butter. Toss to coat and sprinkle with salt before serving. Enjoy hot.
