Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse and drain the asparagus spears, then chop into 1 inch pieces, making sure that the top inch of the spear isn't cut so that they retain their nice shape. heat coconut oil on medium heat in a skillet. add mustard and fennel seeds to hot oil and stir for 20-30 seconds. add garlic and ginger. cook for about 1 minute. stir in asparagus. saute for about 4 minutes. add lemon juice, stir, and serve. salt and pepper to taste.

Target recipe: wash the asparagus and snap of the tough bottom stem. bring to a boil 1 1/2 cups water in a fairly large saucepan (large enough so the spears can lay flat). slice the lemon and put it in the pot along with the oregano and water. when it is at a roiling boil put in the asparagus cover and cook 3 minutes. the spears should be heated through but still crisp.