2 bunches asparagus, woody ends removed

2 cloves, garlic, halved (optional)

1 Tbsp lemon juice (optional)

ground peppercorns

1 Tbsp organic coconut oil


Heat the coconut oil in a pan and add the asparagus stalks cooking until tender. Add the garlic cloves and lemon juice (if using) and the ground peppercorns and fry for another minute or two. Serve warm.


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