Pan Seared Asparagus with Harissa, Lemon Zest, and Mint
This asparagus side is absolutely delicious. Heat and flavor from the peppers in harissa are sweetened with coconut aminos, which also lend umami. Finally, some fresh mint and lemon zest add a brightness and freshness that lift the flavors. Best of all, it comes together quickly and easily!
Servings 4
Calories 64kcal
Ingredients
- 1 tablespoon avocado oil
- 1 pound asparagus cut into 1-inch pieces
- 1/2 tablespoon harissa paste
- 2 tablespoons coconut aminos
- salt to taste
- 1 tablespoon mint leaves cut chiffonade
- lemon zest 1 lemon
Instructions
- Heat the oil in a large pan over high heat. When hot, add the asparagus and toss to coat in the oil. Let cook on high heat without stirring for several minutes to char the asparagus in spots. Then toss and char without stirring again a couple more times, about 5-8 minutes in total
- Add the harissa and coconut aminos, tossing to coat and cook until little to no liquid remains, about 2 more minutes. Season to taste with salt.
- Off heat, add the mint and lemon zest and serve.
Nutrition
Calories: 64kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 243mg | Fiber: 3g | Sugar: 2g | Vitamin A: 923IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 3mg