I had no idea what an interesting vegetable asparagus is. Apparently it grows from a massive underground root system, and once the ground thaws in early springs its shoots grow a whopping 6 inches a day! In the first year, the shoots are only as thick as pencil lead, eventually growing large enough to harvest in the third year. White asparagus is one of the most labor-intensive vegetables – the lack of pigment comes not from a genetic difference but from a lack of sunlight, so farmers pile dirt over the shoots and harvest only when the tips peek up through the soil. Apparently asparagus is a very interesting vegetable indeed!
So today’s recipe features this unique veggie. Asparagus is rich in B-complex vitamins and folate, as well as being a good source of Vitamin K. Roasting this delicious veggie brings out its flavor, and the bright flavor of the lemon cream sauce really highlights it.
Roasted Asparagus with
Lemon Garlic “Cream” Sauce
- 1 bunch asparagus
- 1 Tbs olive oil
- a sprinkle of sea salt and fresh ground pepper
For the Lemon Garlic Cream Sauce:
- 1 Tbs Earth Balance
- 1 Tbs oat flour
- 3/4 – 1 cup non-dairy milk or creamer
- 1/2 tsp garlic powder
- juice from 1 lemon
- sea salt and fresh ground pepper to taste
Preheat the oven to 425 degrees Fahrenheit.
In a baking dish, toss the asparagus in the olive oil and sprinkle on sea salt and pepper. Roast in the oven for 12-15 minutes until softened and slightly browned.
Meanwhile, prepare the sauce. In a saucepan over medium heat, melt Earth Balance. Add the flour and stir to mix, stirring continuously as the mixture browns a bit and becomes aromatic. Slowly, a bit at a time, add non-dairy milk or creamer, whisking all the while to prevent lumps from forming. Slow bubbles are ok but avoid a hard boil.
When the sauce has reached desired consistency, add lemon juice, stirring quickly. Mix in garlic powder and salt and pepper to taste. Serve over the asparagus garnished with additional lemon.
I’ve never done a cream sauce with asparagus before but I’m totally in love. If you try this please let me know how you like it!
Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge!
In case you missed the first 13 days, here are the recipes:
- Day 1: Guacamole-Stuffed Mini Sweet Peppers
- Day 2: Garlic Herb Rutabaga Fries
- Day 3: Roasted Brussels Sprouts with Apples and Walnuts
- Day 4: Indian-Spiced Tofu Scramble with Collards
- Day 5: Agave-Roasted Root Vegetables
- Day 6: Quinoa-Stuffed Acorn Squash
- Day 7: Tuscan Stuffed Mushrooms
- Day 8: Spicy Sauteed Kale Sprouts
- Day 9: “Raw” Peanut Noodles
- Day 10: Braised Broccolini with a Smoked Paprika Wine Sauce
- Day 11: Fennel Salad with Lime Vinaigrette
- Day 12: Three Shades of Red Salad
- Day 13: Valentine’s Day Heart-Shaped Beet Patties