Description
This roasted asparagus is complemented by a rich peanut sauce, perfect for dipping. Enjoy this delightful dish that works well with various vegetables.
Ingredients
Scale
- 1 lb. asparagus, thick spears preferred for roasting
- 1 T olive oil
- sea salt and fresh ground black pepper to taste
- 2 T peanut butter
- 1/4 cup well-stirred tahini
- 1/4 cup warm water
- 2 T fresh squeezed lemon juice
- 2 tsp. Golden Monkfruit Sweetener
- 1/2 tsp. ground garlic puree from a jar
- 2 tsp. soy sauce
Instructions
- Preheat oven to 425 F. Lightly spray a roasting pan with olive oil or non-stick spray.
- Wash the asparagus and cut off the lower woody ends (usually only a few inches; snap one to see).
- Cut asparagus into diagonal-sliced pieces about 2 inches long.
- Put asparagus in a plastic bowl and toss with olive oil, salt, and pepper.
- Arrange in a single layer on a baking sheet and roast, turning once or twice, until asparagus is starting to slightly shrivel and brown and is still a little crisp in the center, about 15 minutes.
- While asparagus roasts, combine peanut butter, tahini, warm water, lemon juice, sweetener, garlic, and soy sauce in a food processor, blender, or bowl attachment of an immersion blender. Blend until ingredients are well combined.
- Serve asparagus hot with dipping sauce on the side for each person to dip with asparagus.
- The sauce can also be spooned over asparagus, but dipping is recommended.
Notes
- This recipe makes enough sauce for several pounds of asparagus, but feel free to think of other vegetables it would taste great with.
- This sauce would also taste fantastic on roasted broccoli, cauliflower, or green beans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegetables
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg