It’s Spring and although we still have a few snow piles here and there and the temps haven’t stretched into the 50’s yet, I’m not going to let that get to me! Asparagus is out in full force in the markets and I’m going to eat every one of these luscious organic, tender, green vegetables I can get. (Even with the smelly pee comments from the hubs!) I got a version of this recipe when I was cooking with my sister at an Easter dinner in NJ. We love roasting veggies and this easy recipe was a perfect start to a Spring dinner. I guarantee that the color alone will put you in the warmer weather mood!
You will need:
20 spears asparagus, trimmed
1/3 cup unsalted cashews
4 cups veggie broth
2 cloves garlic minced
1/2 tablespoon lemon pepper
fresh ground pepper
2 fresh lemon slices
Preheat oven to 400 degrees. On a parchment lined baking sheet layout the asparagus with lemon slices on top and cover with garlic. Drizzle liberally with olive oil and sprinkle generously with lemon pepper and sea salt. Roast for 30 minutes remove from oven and cool. For garnish, cut off some of the asparagus tips and set aside. In a blender add the rest of the cooled asparagus, cashews, the lemon slices minus the rinds and veggie broth. Blend on high until smooth. Taste to see if more salt and pepper is needed.
Reheat to serve but also nice served room temperature. Garnish with reserved roasted asparagus tips. Serves 4
*What we love about asparagus is its vitamin content. Full of K, E, C, B6 and A. It’s full of fiber as well as iron, copper, calcium and protein. It tastes great and is easy to prepare. Asparagus is a natural diuretic and it helps to remove toxins from your body hence the “smelly pee”. It’s just doing its job! So, grab some goodness next time you’re at the market!