Takes about 45 minutes to make in total and makes enough for about 3 people as a side dish.
This dish is plant-based/vegan, gluten free and free of onion and garlic. And most of all, this dish is absolutely delicious! I cant wait until we have it again! And I’m pretty sure you will absolutely love it too!
A beautiful seasonal side dish to pair for example with some boiled potatoes or baked sweet potatoes (also delicious with the creamy sauce!) and some bean patties, crispy tofu or a plant-based fish alternative.
Ingredients oven roasted asparagus:
- 1kg white asparagus
- A drizzle of olive oil
- Salt, crushed black pepper, herbs de Provence
- 250g cherry tomatoes on branch
- A few springs of rosemary for garnish (optional)
Ingredients creamy lemon rosemary sauce:
- 200ml unsweetened soy milk
- Zest and juice of 1/2 organic lemon*
- 50g cashews soaked
- 1,5 tbsp. extra virgin olive oil
- 1,5 tbsp. Dijon mustard
- 2 springs of fresh rosemary
- 3/4 tsp. crushed black pepper
- 1/3 tsp. salt
Directions:
- Soak the cashews overnight or just pour some boiling water over them in a bowl and let them soak until you need them.
- Peel the asparagus, cut or break/snap off the lower woody end. Put the asparagus in a oven dish and drizzle with olive oil, sprinkle with salt, crushed black pepper, dried herbs de Provence and mix it with your hands until the asparagus are evenly coated. Put the asparagus in to the oven at 200°C or 400°F for 20 minutes.
- In a (little) blender, add the soy milk and the juice of half of the lemon and stir. The lemon juice will thicken the soy milk a little. Rip the rosemary leaves off the stem and add them to the blender. Rinse and drain the cashews and add them to the blender too, along with the rest of the sauce ingredients. Blend until smooth.
- After the first 20 minutes, take the asparagus out of the oven, mix them up a little with 2 forks and add the cherry tomatoes and the rosemary on top and put them back into the oven for another 20 minutes.
- Serve with the sauce and sides of your choice, enjoy!
*Tip for the lemon zest: I always take the zest from when I have organic lemons by just shaving/grating it off with a fine zest peeler/grater and store it in a little jar in the freezer. This way I have it always on hand when I need it and don’t have to use it at the moment I want only the lemon juice.
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