Roasted Asparagus With Creamy Lemon Sauce
Ingredients
Metric
300 g asparagus
½ tbsp olive oil for roasting
1 small lemon, for zest and juice
⅛ tsp ground black pepper
Sauce:
60 ml milk | soy, oat or cashew
30 g cashews
2 tbsp lemon juice
½ tsp onion powder
¼ tsp salt
US
10 oz asparagus
½ tbsp olive oil for roasting
1 small lemon, for zest and juice
⅛ tsp ground black pepper
Sauce:
¼ cup milk | soy, oat or cashew
¼ cup cashews
2 tbsp lemon juice
½ tsp onion powder
¼ tsp salt
MAKES2 portions
PREP TIME5 minutes
COOKING TIME10 minutes
TOTAL TIME15 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Cut ~ ⅓ off the roots of the asparagus spears. Arrange on top of a baking tray lined with baking paper. Lightly coat or spray with olive oil.
2Roast in the middle of the oven for 10 minutes.
3In the meantime, make the sauce. Add milk, cashews, lemon juice, onion powder and salt to a blender.
4Blend until smooth.
5Add roasted asparagus to a plate.
6Pour the sauce over the asparagus.
7Grate the lemon over the sauce and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
160 Calories per portion
8g protein
12g carbohydrates
4g fiber
10g fat
160 Calories per portion
8g protein
12g carbohydrates
4g fiber
10g fat
High in Vitamins B1, B2, Folate, C, E, K
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
