One of the best ways to use ghee is on simply steamed vegetables. In this case I used a beautiful bunch of small stemmed asparagus from our local farmer's market.
Remove tough part of the stems (usually about 1 1/2" at the bottom)
Steam asparagus to desired tenderness
Toss with ghee, lemon juice and sea salt
Serve warm and enjoy!
Great as accompaniment to fish or served along side a dinner omelet
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