I was so inspired by the many great recipes in the Spring Fling Recipe Contest! Even though I couldn’t enter, I had to whip up a springy recipe of my own using my favorite spring vegetable: asparagus. And though this vegetable isn’t at its peak year round, the accompanying dairy-free Romesco dipping sauce is one that you can pair with roasted vegetables during any season.
When cooking locally-grown asparagus (I can’t wait for our CSA deliveries to begin!) I usually briefly boil it for just a few minutes. Today I’m cooking asparagus that traveled a bit to reach its destination, so I’m roasting it instead. My children like grilled asparagus best, but roasting is great for a weeknight dinner.
My mom recently gave us some Spanish Marcona almonds, and I used those as the inspiration for a flavorful Dairy-Free Romesco Dipping Sauce to enjoy with the asparagus, or any other springtime or summer vegetable. It would also make a great sandwich spread.
Special Diet Notes: Roasted Asparagus with Dairy-Free Romesco Dipping Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, optionally soy-free, optionally vegan, and vegetarian. You can even make the dairy-free Romesco dipping sauce paleo by using a homemade mayonnaise!
- 1-2 bunches asparagus
- 1-2 tablespoons olive oil
- Kosher salt
- 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
- Wash the asparagus in cold water.
- 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.)
- Toss the asparagus with the olive oil and Kosher salt to taste.
- Spread in a single layer on a rimmed baking sheet.
- Roast for 8-10 minutes at 450ºF until crisp tender.
- Cool briefly and serve with Romesco Dipping Sauce.
- Process the almonds in a food processor until chopped.
- Add remaining ingredients.
- Process until ingredients are blended and the almonds are finely processed.
- If you are using unsalted almonds, add salt to taste.
- Serve with asparagus for dipping.
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