A simple dish of grilled asparagus and coconut amino glaze. Too many things can be so complicated and sometimes you just need something simple. And I want a cinchee plate of vegetable greens. Asparagus are in season now, and I can’t think of a better way than to fire them up on a grill, and glaze them with with the sweet salty aroma of coconut aminos and butter.
I usually get weary on the thought of posting a “5 ingredient or less” recipe. I may often think it’s too simple and attempt to fancy it up, but only make things complicated. Then I look back and see some of my most popular recipes fall within the quick and easy category. Cooking shouldn’t be difficult and burdened with stress and worry. Recipes should be easy and efficient and shouldn’t scare you from the joy of cooking and send you to Taco Bell.
I’m finally starting warming up to summer. (I say this now before a scorching heat wave). You may already know how much I love fall, and that still is very true. In fact, I already did some shopping for fall fashion! But the one thing that I love about summer months is grilling things. Smoke imparts into asparagus while coconut aminos and butter wake it up with flavor, what’s not to love? Even a seasoned pan grill makes an amazing dish!
And it really doesn’t get any easier than this! Just a few simple ingredients, maybe even my simplest list yet! But simple should never mean boring. A little bit can mean so much more. Butter, salt, garlic, and the sweet aroma of coconut aminos saturate each asparagus spear with immense flavor.
- 1 lb of Asparagus Spears
- 2 Tablespoons of Butter/Lard/Coconut Oil
- 1 teaspoon of Sea Salt
- 2 Garlic Cloves, finely minced
- 2 Tablespoons of Coconut Aminos
- Chop the hard ends of the asparagus spears. I prefer to cut about 30% off the stalk.
- Heat a grill pan to medium high and add the butter until it melts.
- Sprinkle the salt over the asparagus and add them to the pan.
- Cook while occasionally stirring for about 7-9 minutes.
- When the asparagus are almost soft, add the garlic and the coconut aminos and cook for another 2 minutes.
- Coat the asparagus with melted butter and sprinkle with the sea salt.
- Add the coconut aminos and garlic. Let soak for about 15 minutes.
- Fire the grill to high heat.
- Add the asparagus to the rack and cook for about 5-6 minutes, while occasionally rotating each spear until all surfaces are slightly charred.
- Coconut Aminos are fermented coconut and are Paleo version of soy sauce. They can be found at Whole Foods usually next to the soy sauce bottles. Or buy them here (aff link).