• 1 teaspoon ganja butter
  • 1 tablespoon ganja olive oil
  • 1 clove garlic, minced
  • 1 medium shallot, minced
  • 1 bunch fresh asparagus spears, trimmed
  • 1/4 lime, juiced
  • salt and pepper to taste


Melt ganja butter with ganja olive oil in a large skillet over medium heat.

Stir in garlic and shallots, and cook for 1 to 2 minutes.

Stir in asparagus spears; cook until tender, about 5 minutes.

Squeeze lime over hot asparagus, and season with salt and pepper.

Transfer to serving plate, and garnish with lime wedges.