Description
Delicious roasted asparagus served with a creamy peanut dipping sauce.
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 (see notes)
- 1/4 cup well-stirred Tahini (see notes)
- 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 (see notes)
Instructions
- Preheat oven to 425 F. Lightly spray a roasting pan with olive oil or non-stick spray.
- Be sure asparagus is washed, then 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 plastic bowl and toss with olive oil, salt and pepper.
- Arrange in single layer on 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, Golden Monkfruit Sweetener, garlic, and soy sauce in 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 into with asparagus. Sauce can also be spooned over asparagus.
Notes
- The recipe makes enough sauce for several pounds of asparagus, but have fun thinking of other things it would taste great with.
- If using an immersion blender or blender, hold the lid down very tightly!
- This sauce would taste fantastic on roasted broccoli, cauliflower, or green beans too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegetables
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg