Crispy Asparagus with Coconut

Crispy Asparagus with Coconut

This recipe for Crispy Asparagus with Coconut is deliciously light and healthy. It makes a perfect lunch or side dish for dinner. Serve it with your next barbeque for something different.

Take advantage of Australian asparagus while it is in season, it’s so good for you!

Asparagus is high in anti-inflammatory nutrients and is an excellent source of vitamin K and folate, and a good source of vitamin A, vitamin C, riboflavin, and thiamin.

This amazing vegetable also contains:

  • amino acid asparagine, which is important in the development and function of the brain.
  • chromium, a trace mineral that helps insulin do its job transporting glucose
  • glutathione, a detoxifying compound that can help destroy carcinogens

Crispy Asparagus with Coconut


1 tsp Extra Virgin Olive Oil 

1 Bunch Asparagus (trimmed) 

2 Tbls Tamari or Soy sauce

1 tsp Lime Juice 

1/2 tsp Sesame Oil 

Chili Flakes (to taste)

2 Tbls Unsweetened Coconut Flakes

1 Tbls Coriander (finely chopped)

Heat a cast iron pan over medium-high heat and add the Olive oil. Add the asparagus and cook, tossing around as needed until charred, around 8 to 10 minutes. Remove from the heat and set aside on a plate. 

In a small bowl, whisk together the coconut aminos, lime juice, sesame oil and chili flakes. Pour over the asparagus and top with coconut flakes and coriander. Enjoy! 

Refrigerate in an airtight container for up to three days. 

Other Options:

Add raw honey to the dressing for a sweeter flavour. 

You can top the asparagus with chopped peanuts, cashews or sunflower seeds. 

Swap Coconut Aminos for soy sauce if you need to.

I hope you enjoy this Crispy Asparagus with Coconut ! Let me know how you go with it and tag me on socials @dianarobsonnaturopathy

You might like to also try some of my other recipes.



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