(Total Time: 20 MIN| Serves: 4)
2 lbs asparagus, trimmed and cut into bite-sized pieces
1 cup heavy cream
5 garlic cloves, peeled
1 tbsp apple cider vinegar
1 tbsp fresh parsley, finely chopped
1 small onion, peeled and quartered
2 tbsp butter
1 tbsp olive oil
½ tsp dried thyme, ground
¼ tsp dried oregano, ground
1 tsp salt
½ tsp black pepper, ground
Rinse the asparagus and trim off the woody ends. Cut into bite-sized pieces and set aside.
In a food processor, combine heavy cream, garlic, apple cider vinegar, parsley, onion, olive oil, thyme, oregano, salt, and pepper. Pulse until smooth and creamy. Set aside.
Plug in the instant pot and press the ‘’Saute’’ button. Melt the butter in the stainless steel insert and add asparagus. Cook for 3-4 minutes, stirring occasionally. Pour in the garlic sauce and stir well. Cook for 5 more minutes and turn off the pot.
Transfer all to a serving bowl and serve immediately.
Optionally, drizzle with some lemon juice for some extra taste.
Per Serving (Calories 245 | Total Fats 20.7g | Net Carbs: 7.5g | Protein 6.2g |Fiber: 5.4g)