Wildly Roasted Asparagus with Almond Cream

Hannah Sunderani
Jun 9, 2016
2 min read

Asparagus...so good right now. It's my favourite time of year because my favourite fruits and veg are back in season! For me, summer = flavour. Never does produce taste so divine than during the summer. And there is nothing that screams summer more than roasting up some wildly fresh asparagus for dinner!

Rule of thumb: Everyone needs a go-to asparagus recipe! Because it's such a crowd pleasing dish. When in doubt, make asparagus. It's is like one of those friends you can always count on to keep the peace. Everyone loves it. Even people who think they hate vegetables love it! So you're guaranteed a positive dinner party experience. Now that's a dish I can get on board with!

For the past month we have been roasting up asparagus at least bi-weekly. Not because we've been having lots of people over, but simply because it's so deliciously fresh at the moment. We just can't help ourselves. It also makes for a super quick and easy side dish because the veg doesn't need any extra bells and whistles. It's freshness does all the work. Simply add a little oil, salt, and pepper and you're looking at a beautifully roasted plate. Add a little almond cream and you've just taken it to the next level.

I hope you enjoy this easy-peasy recipe.

Wildly Roasted Asparagus with Almond Cream

Serves: 4 | Prep Time: 10 mins | Cook Time: 20 mins

Ingredients:

1 bunch asparagus
extra virgin olive oil (evoo)
salt
pepper

For the Almond Cream:

1 cup almonds (soaked overnight)
3 tbsp apple cider vinegar
1/4 tsp salt
1 cup water (or more for desired consistency)

Directions:

Preheat your oven to 400F.
Line a baking tray with aluminum foil.
Cut the bottoms stems off your asparagus and discard. Layer asparagus flat on your baking tray.
Paint each asparagus with olive oil ensuring all sides are covered.
Crack with sea salt and pepper.
Place in the oven to roast for approx. 15-20 minutes, or as desired.
Make your almond cream: In a blender add your almonds, apple cider vinegar, salt, and water. Blend on high for 1 minute. Add more water if desired for your preferred creamy consistency.
Remove asparagus from oven and drizzle with almond cream. Crack with more salt and pepper.