This is my favorite way to saute asparagus in a pan. The asparagus get blistered on the outside but still stay tender inside. Once cooked, they are tossed in my insane sauce. A mayo based sauce that has so much flavor, it's insane.
Make the dressing for the asparagus by adding the mayo to a bowl along with the lemon juice, 1.5 teaspoons tamari, ½ teaspoon sesame oil, sambal, mustard, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning, you may want more spice or lemon juice. Set aside.
For the asparagus, pre-heat a large non-stick pan just below high heat for 2 minutes with 2 teaspoons of oil. Add the asparagus and cook for 7-8 minutes, until blistered on outside, but still crunchy. Add the onions, garlic, pecans and cook for 1 minute. Turn the heat down to medium and add 1.5 tablespoons of tamari, ½ teaspoon of sesame oil, and a ¼ teaspoon of salt to the pan and cook for 30 seconds so the asparagus can steam. Remove from heat and transfer to a large bowl or platter. Once the asparagus have cooled slightly add enough dressing to coat, and enjoy!
Asparagus will keep in the fridge for 4-5 days, but can not be frozen.
Macros per serving of asparagus, makes 3 servings:
6.8 grams of carbs
12.34 grams of total carbs
35.4 grams of fat
7.4 grams of protein
6.8 grams of fiber