Vegan low-carb 5-minute pan

Ingredients for 1 servings:

• 160 g asparagus, green, cut into diagonal slices
• 1 large carrot(s), possibly yellow
• 1 tbsp, heaped coconut oil, creamy
• 1 ½ tsp hemp seeds, hulled
• some salt and pepper
• some cheese substitute (parmesan substitute), vegan, or vegetarian parmesan
• some sprouts (beetroot sprouts) or possibly other

Instructions

Working time approx. 1 minute; Cooking/baking time approx. 4 minutes; Total time approx. 5 minutes

with fried green asparagus, also available vegetarian

Green asparagus is available pre-cut and ready to cook. Alternatively, wash the asparagus spears, trim off a bit of the bottom, and slice diagonally. Melt the coconut oil in a pan over medium heat and sauté the asparagus slices for about 2 minutes. In the meantime, peel and finely grate the carrot (if desired). Add to the asparagus and cook for another minute, then add the hemp seeds. Season with salt and pepper and stir in the vegan Parmesan cheese. If using Parmesan cheese, you probably don’t need any salt. Rinse the beetroot sprouts briefly and add them to the prepared vegetables. Toasted sesame seeds (or black sesame seeds) also work well instead of hemp seeds.