How to Make the Best Asparagus You've Ever Eaten This Thanksgiving
I know, asparagus isn't a traditional Thanksgiving dish. However, for those struggling with a new reality this Thanksgiving due to food allergies I want to offer a tasty side dish seasoned with hope for those who eat organic, dairy-free, soy-free, and/or gluten-free.
When you are selecting a bundle of asparagus, I recommend aiming for the slim stalks rather than the pieces that look like bamboo. Asparagus has garnered a reputation for being tough and stringy, but the slim stalks will be fork-tender and sweet.
Roasted Asparagus with Lemon Pepper Sauce
- Organic asparagus
- ½ organic lemon
- Organic avocado oil or organic olive oil
- Black Pepper
- 1/3 cup of mayonnaise (I make my own because I'm allergic to soy. I use avocado oil as my base.)
- Liquid stevia, honey, or desired sweetener
- Sea salt
Preheat oven to 400 degrees. Wash the asparagus thoroughly and break off the tough ends of the stalks. Line a 9x13 glass pan with the washed asparagus in a neat row. Drizzle the asparagus with avocado oil or olive oil. I prefer the avocado oil because it provides such a rich flavor. Sprinkle the asparagus with some sea salt and put them in the oven. Set a baking timer for 15 minutes.
While the asparagus is cooking you can begin preparing the lemon pepper sauce. Squeeze the juice of half a lemon. Pour the lemon juice into a bowl. Add 1/3 cup of mayonnaise and 1 squirt of liquid stevia or 1 teaspoon of honey. Stir thoroughly and add black pepper to taste.
Check the asparagus at the 15-minute mark. They should be limp and tender when speared with a fork. Drench the asparagus with the lemon pepper sauce hot out of the oven and immediately transfer them to a serving dish.
The texture of the asparagus is tremendous when it is cooked this way. The tips are slightly crispy, the stalks are juicy and tender, and the nutty flavor makes your taste buds dance! Topped with the lemon pepper sauce that offers creamy notes of sweet, sour, and heat, this dish is sure to be a crowd pleaser even amongst the guests that aren't veggie fans.
I love this recipe as a side dish for Thanksgiving because it requires few ingredients and little preparation time. If you are looking for some side dish alternatives this Thanksgiving, I would encourage you to give this recipe a try!