Roasted Asparagus with Romesco Dipping Sauce
Prep time
Cook time
Total time
Serves: 4-6
Roasted Asparagus
  • 1-2 bunches asparagus
  • 1-2 tablespoons olive oil
  • Kosher salt
Romesco Dipping Sauce
  • ¼ cup salted Marcona almonds, or other almonds of your choice
  • ½ cup mayonnaise or vegenaise
  • ¼ cup roasted red peppers
  • ½ teaspoon smoked paprika
  • ½ teaspoon lemon juice
  • ⅛ teaspoon cayenne pepper
  • salt to taste, optional
Roasted Asparagus
  1. Wash the asparagus in cold water.
  2. Break the tough end off each stalk by gently bending it. (When you bend the asparagus there will be a place one to two inches from the bottom where it will naturally want to break.)
  3. Toss the asparagus with the olive oil and Kosher salt to taste.
  4. Spread in a single layer on a rimmed baking sheet.
  5. Roast for 8-10 minutes at 450ºF until crisp tender.
  6. Cool briefly and serve with Romesco Dipping Sauce.
Romesco Dipping Sauce
  1. Process the almonds in a food processor until chopped.
  2. Add remaining ingredients.
  3. Process until ingredients are blended and the almonds are finely processed.
  4. If you are using unsalted almonds, add salt to taste.
  5. Serve with asparagus for dipping.
Recipe by Go Dairy Free at