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Asian Spring Vegetable Saute

Bring out the flavors of those spring green veggies with this Asian Spring Vegetable Sauté. 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. 

INGREDIENTS

  • 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

DIRECTIONS

STEP 1

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.

STEP 2

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.

STEP 3

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