Made with just four ingredients, this Sautéed Oregano Asparagus is ready in just a handful of minutes and makes a delicious paleo and vegan side dish recipe!
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Yield:4 servings 1x
16 ounces fresh asparagus, ends trimmed
2 tablespoons coconut oil or olive oil (more as needed)
1 tablespoon dried oregano
1/4 teaspoon sea salt
In a large sauté pan, melt the coconut oil.
Then stir in the dried oregano and sea salt.
Finally, add the asparagus stalks, as many as possible without overlapping. If necessary, hold remaining stalks back, and then add them to the next round, adding a little more coconut oil, if necessary. Sauté for about 2 minutes on each side, just long enough for the stalk to turn green and warmed through.
If you are working with a smaller sauté pan and you know you won’t be able to fit all the asparagus stalks at once without overlapping, then add about half the coconut oil, oregano, and sea salt to the first batch, reserving the remaining quantities for a second batch.
I have used coconut oil and olive oil in various batches of Sautéed Oregano Asparagus, and loved both.
Err on the side of shorter cooking times. While I initially preferred this because I like crunchier veggies, it turns out there may be health benefits to shorter sauté times when preparing fresh asparagus. My source is The World’s Healthiest Foods.
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