Ingredients
Scale
- 1 teaspoon canola oil
- 1 teaspoon fresh ginger, peeled & chopped
- 1 clove garlic, chopped
- 1 pound asparagus, trimmed
- Pepper and coarse salt to taste
- 1 cup Vita Coco Pure unflavored coconut water
Instructions
- In a large non-stick saute pan, heat oil over medium heat; add ginger and garlic and saute 1-2 minutes. Add asparagus so that all the spears point the same direction. Season with salt and pepper; add coconut water and turn heat up to medium-high. Cook until broth reduces and asparagus is tender crisp; about 6 minutes