This recipe for roasted asparagus with lemon dill cream sauce is an Honorable Mention Winner (10 VIP Free Product Coupons!) as the Best Produce Pick entry in the The Spring Fling Dairy-Free Recipe Contest, hosted here on Go Dairy Free, and sponsored by So Delicious Dairy Free.
Created and photographed by avid asparagus and So Delicious fan Sandra Kohlmann of Vegan Mother Hubbard, this recipe doesn’t just say spring, “it screams it.” Sandra says the lemon dill cream sauce is out of character for her, as she usually like her vegetables modestly prepared. But she admits that this one is a keeper, “The cream sauce drizzled over this asparagus is bursting with lemon, dill, and garlic, but it does not overpower the flavor of the vegetable. It’s not a heavy or rich sauce, but it is creamy and super tasty.”
The asparagus is simple, but spot on, and we found the lemon cream dill sauce to be packed with flavor (I recommend adjusting the salt and lemon to taste). It was amazing on roasted potatoes, too.
Special Diet Notes: Roasted Asparagus with Lemon Dill Cream Sauce
To make the lemon dill cream sauce gluten-free, you can substitute your favorite gluten-free flour blend or sweet white rice flour for the all-purpose flour.
I have included this roasted asparagus with lemon dill cream sauce in the “Alisa’s Recipes” category since I have personally tested this recipe in my kitchen, recommend it, and plan to make it again! But it was created by Sandra, as noted.
- 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)
- 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.
- 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.
- Add the garlic and salt and continue to cook for about a minute. The garlic should be fragrant.
- Whisk in the coconut milk, about ½ cup at a time. Mix vigorously, between additions, to make sure the mixture has no lumps.
- When all the milk is mixed in, and the sauce is smooth, bring it just to a simmer, stirring often. The sauce will thicken.
- Remove from the heat, whisk in the lemon juice and dill.
- 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.