Roasted Asparagus with Lemon Dill Cream Sauce
Prep time
Cook time
Total time
Serves: 6
  • 2 pounds asparagus, washed and ends trimmed
  • 1 tablespoon olive oil
  • 4 teaspoons all-purpose flour
  • 1 teaspoon grated or very finely minced garlic
  • 1 teaspoon kosher salt
  • 1½ cups So Delicious Dairy Free Plain Coconut Milk Beverage
  • 3 tablespoons lemon juice
  • 1 tablespoon finely minced, fresh dill
  • about 1 teaspoon grated lemon zest, for garnish (optional)
  1. Preheat oven to 425ºF. Place the asparagus a lightly oiled baking sheet or roasting pan. Sprinkle with a a pinch of salt. Bake for 15 minutes, or until as browned as you like.
  2. Warm the oil in a saute pan, over low-medium heat, for about 4 minutes. Just as the oil begins to shimmer, add the flour. Whisk, to fully incorporate the oil and flour. It will get thick and clumpy.
  3. Add the garlic and salt and continue to cook for about a minute. The garlic should be fragrant.
  4. Whisk in the coconut milk, about ½ cup at a time. Mix vigorously, between additions, to make sure the mixture has no lumps.
  5. When all the milk is mixed in, and the sauce is smooth, bring it just to a simmer, stirring often. The sauce will thicken.
  6. Remove from the heat, whisk in the lemon juice and dill.
  7. Drizzle the sauce over the asparagus. Garnish with a sprinkle of lemon zest, and serve. If you want to serve the cooked asparagus cold or at room temperature, allow the vegetables to cool, prior to adding the sauce.
This sauce would be excellent on just about any steamed, roasted, or grilled vegetables. If you have extra, just drizzle it on the next batch of cooked vegetables you make!
Recipe by Go Dairy Free at