Asparagus with red palm oil and bergamot

• 1 large bunch of asparagus (white or green)
• coconut-olive-red palm oil
• 1 onion (finely chopped)
• 1 cm fresh ginger
• 1 bergamot citrus fruit
• pinch of unrefined sea salt
• pinch of cayenne pepper
• 1 can of coconut milk
• curry leaves
• 1 tablespoon coconut blossom sugar

Preparation of asparagus with red palm oil

1. Sauté the chopped onion and ginger in red palm.
2. Add the peeled and chopped asparagus (approx. 5 cm) and continue frying in the pan, deglaze with bergamot juice and coconut milk.
3. Add the zest of the bergamot, a little Himalayan salt and possibly a few curry leaves. Then cook until tender.