Roasted Asparagus with Dairy-Free Romesco Dipping Sauce

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!

Roasted Asparagus with Romesco Dipping Sauce

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Sarah Hatfield

Serves: 4-6

Ingredients

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

Instructions

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.

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