Prep and cook time: 20 minutes Serves 3-4
1 pound fresh asparagus, peeled and tough ends trimmed
2 tablespoons coconut oil, divided
2 tablespoons clarified butter (ghee), divided
1 2-inch piece ginger (peeled, sliced thinly lengthwise)
sea salt and freshly ground pepper to taste
Heat 1 tablespoon each of butter and oil in a small skillet over medium heat. Add the ginger slices and fry until golden and crispy. Remove from heat and set aside.
Heat 1 tablespoon each of butter and oil in a large skillet over medium heat. Add the asparagus and freshly ground pepper. Let the asparagus sear in the pan, turning occasionally, until the spears are bright green, tender-crisp, and slightly browned in some places. Season to taste with salt and transfer to a serving platter. Sprinkle the crispy ginger over the asparagus and serve warm.
Note: you may use coconut oil in place of the butter
