Roasted Asparagus with Lemon-Ginger Sauce
Ingredients
- 12 oz asparagus spears, washed and patted dry
- ¼ lemon
- 2 Tbsp fresh lemon juice
- ¼ cup roasted creamy almond butter
- 2 tsp peeled and finely grated fresh ginger
- 2 tsp agave or maple syrup
- 2 medium garlic cloves
- ¼ tsp ground turmeric powder
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Make the sauce early in the day or the day before. While it's not totally necessary, it does thicken as it sits in the fridge.
- Preheat the oven to 425°F and line a pan with parchment paper.
- Trim the ends off of each asparagus about 2-3 inches. Place on the pan spread out evenly. Squeeze the juice of lemon over the asparagus. Season with salt and pepper.
- Bake for 8 to 9 minutes until fork tender, but still firm. Depending on the thickness of the spears, time may need adjustment by a minute or so.
- While the asparagus is roasting, make the sauce (if you haven't already done so). Add the ¼ cup water, lemon juice, almond butter, ginger, agave, garlic, turmeric, salt & pepper to a food processor or blender.
- Blend everything until smooth. Scrape the sides down well and blend once more. It will be a fairly runny sauce, like a salad dressing. This is so it drizzles easily over the asparagus, but it does thicken overnight in the fridge.
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