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Asian Spring Vegetable Saute

Bring out the flavors of those spring green veggies with this quick Asian spring vegetable sauté recipe. Searing until golden over high heat in our Duck Fat adds a great depth of flavor to crisp green beans and asparagus. Top them with garlic, green onions, sunflower seeds, and sesame seeds for a deliciously addictive Asian side dish. 


    • 2 tablespoons Fatworks Duck Fat 
    • 1 pound green beans, ends trimmed
    • 1 pound asparagus
    • 2 bunches green onions
    • 3 cloves garlic, minced
    • 2 tablespoons coconut aminos
    • 2 teaspoons honey
    • ¼ cup bone broth
For garnish:
    • Sunflower seeds
    • Sesame seeds
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4 (as a side dish)
Fat: Buffalo Tallow, Duck Fat, Ghee, Goose Fat, Lamb Tallow, Leaf Lard, Pure Lard, Pure Tallow, Schmaltz (Chicken Fat), Wild Boar
Tags: Gluten Free, Keto, Paleo Friendly, Whole30



Add the Duck Fat to a large skillet over medium-high heat. Cook the green beans and asparagus in batches, as to not crowd the pan (you want a nice, even layer across the bottom). Once lightly browned, move the cooked green beans and asparagus to a serving dish.


Add the green onions to the skillet and sauté until golden. Whisk the minced garlic, coconut aminos, honey, and bone broth together in a bowl until smooth. Add to the pan with the green onions. Cook 2-3 minutes to reduce the sauce.


Pour over the green beans and asparagus. Garnish with sunflower seeds and sesame seeds, as desired.