Description
A delicious roasted asparagus dish paired with a rich peanut butter tahini sauce.
Ingredients
Scale
- 1 lb. asparagus, thick spears preferred for roasting
- 1 T olive oil
- to taste sea salt and fresh ground black pepper
- 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.
- 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 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, Golden Monkfruit 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 into with asparagus. Sauce can also be spooned over asparagus.
- Enjoy dipping, especially since this is a rich sauce.
Notes
- Recipe makes enough sauce for several pounds of asparagus, but have fun thinking of other things it would taste great with, such as roasted broccoli, cauliflower, or green beans.
- Use caution when blending—if using an immersion blender or blender, hold the lid down very tightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegetable
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg