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Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce

Delicious roasted asparagus with a tahini-peanut dipping sauce is a wonderful treat, and this tasty asparagus and sauce is low-carb, Keto, low-glycemic, gluten-free, vegan, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.

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Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce found on KalynsKitchen.com

Do you keep buying asparagus over and over when it finally comes into season in the spring? Before I started blogging I wasn’t nearly so much of an asparagus fan as I am now. A lot of my asparagus apathy was because I’d mostly eaten asparagus cooked in water for far too long which can simmer out a lot of the flavor. When I fully entered the ranks of the food-obsessed and started reading lots of blogs I learned about roasted asparagus, grilled or pan-fried asparagus, and steamed asparagus. Since then I’ve been on a yearly spring quest to find as many new asparagus recipes as I can.

This Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce was a fantastic recipe that I first made clear  in 2012, so I’m guessing more than a few of my current readers never noticed it back in the archives. And you need to try this Roasted Asparagus with Tahini-Peanut Sauce, so I’m updating the post and featuring it again today. The sauce was slightly adapted from Chicken and Quickly Roasted Asparagus with Tahini Sauce which is a super popular main dish that includes asparagus, but the added peanut butter produced a thicker sauce and I used agave nectar a tiny bit of sweetness. This recipe is pretty flexible though, so read my thoughts in the recipe if you don’t have tahini or prefer a certain sweetener. And then give this a try once you’ve decided what would make the recipe just right for your preferences.

Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce found on KalynsKitchen.com

Trim the asparagus, cut diagonally into 2 inch pieces, toss with olive oil, and roast at 425F/220C about 15 minutes, or until it’s done to your liking. While the asparagus roasts, blend together the peanut butter, tahini (or more peanut butter), warm water, lemon juice, agave nectar or sweetener of your choice, garlic, and soy sauce to make the sauce. That’s it!

Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce found on KalynsKitchen.com

Serve hot, and I promise this Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce will be a hit with everyone who tries it! And you’ll have some leftover sauce to try on broccoli, cauliflower, or green beans!

More Recipes to Make You Love Asparagus:
Grilled Asparagus with Parmesan ~ Kalyn’s Kitchen
Easy Gluten-Free Broccoli and Asparagus Frittata ~ A Mind “Full” Mom
Baked Eggs and Asparagus with Parmesan ~ Kalyn’s Kitchen
Roasted Asparagus with Mozzarella ~ Give Recipe
20 Favorite Low-Carb Asparagus Recipes ~ Kalyn’s Kitchen
Three Cheese Asparagus Gratin ~ The Cookie Rookie

Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce

The sauce is what makes this Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce so wonderfully satisfying!

Ingredients:

Ingredients:

  • 1 lb. asparagus, thick spears preferred for roasting
  • 1 T olive oil
  • sea salt and fresh ground black pepper to taste (I didn’t use much salt)

Sauce Ingredients:

  • (Recipe makes enough sauce for several pounds of asparagus, but have fun thinking of other things it would taste great with.)
  • 2 T peanut butter (I use Adams natural low-sugar peanut butter)
  • 1/4 cup well-stirred Tahini (sesame seed paste; you can make this with all peanut butter if you don’t want to buy tahini, but it does add a wonderful sesame flavor)
  • 1/4 cup warm water
  • 2 T fresh squeezed lemon juice
  • 2 tsp. agave nectar (or other sweetener of your choice)
  • 1/2 tsp. ground garlic puree from a jar (or use fresh garlic and grind in mortar and pestle)2 tsp. soy sauce (I used Tamari)

Directions:

  1. Preheat oven to 425 F. Lightly spray a roasting pan with olive oil or non-stick spray.
  2. Be sure asparagus is washed, then cut off the lower woody ends (usually only a few inches, snap one to see.) Cut asparagus into diagonal-sliced pieces about 2 inches long.
  3. Put asparagus in plastic bowl and toss with olive oil, salt and pepper.
  4. Arrange in single layer on baking sheet and roast, turning once or twice, until asparagus is starting to slightly shrivel and brown and is still a little crisp in the center, about 15 minutes.
  5. While asparagus roasts, combine peanut butter, tahini, warm water, lemon juice, agave nectar (or other sweetener), garlic, and soy sauce in food processor, blender, or bowl attachment of an immersion blender. (If you use an immersion blender or blender, hold the lid down very tightly! I learned this the hard way.) Blend until ingredients are well combined.
  6. Serve asparagus hot with sauce on the side for each person to dip asparagus into. Sauce can also be spooned over asparagus, but I loved dipping it, especially since this is a rich sauce.
  7. Variations: I think this sauce would taste fantastic on roasted broccoli, cauliflower, or green beans too.

The sauce for this recipe adapted slightly from Chicken and Quickly Roasted Asparagus with Tahini Sauce, which was adapted from Epicurious.com.)

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with agave nectar and natural peanut butter, this Roasted Asparagus with Tahini-Peanut Sauce is a great dish for phase two or three of the South Beach Diet, or use Stevia-in-the-Raw or another sweetener for a phase one version or if you’re not an agave fan. The sauce is relatively high in fat, but sesame seeds and peanuts contain what South Beach considers to be good fat. If you use a sweetener that works for your plan, this should be good for most low-carb diet plans.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce found on KalynsKitchen.com

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43 comments on “Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce”

  1. Asparagus is one of my favorite vegetables. I can’t wait for the local asparagus. It will be a while though as we are still buried in snow. A tahini and peanut butter dipping sauce it an amazing idea!! Bookmarked

  2. We’re still almost two months away from local asparagus here in RI. There are several large asparagus farms within an hour of my house, and one of the joys of spring is going to the farm, where the asparagus are sorted into 5 sizes, and you can buy the exact size you want, from spears that were picked that same morning. The tahini sauce will be wonderful– I’ll save the recipe.

  3. Oh you are so right about asparagus.
    The life cycle of an asparagus plant & field is really fascinating. And that by covering the asparagus they get white asparagus! That one surprised me.
    My dad still buys in in a can and thinks it’s good. I’m sure that’s where I got the idea it was terrible.
    We just had our first bunch this year two nights ago!

  4. Kalyn, this recipe looks awesome. Since everyone here is on a diet, I think I will make this next tapas night!

  5. your asparagus looks so appetising and green – and it would be delicious with that sauce.

    it also took me a long time to appreciate asaparagus but now it is part of the pleasures of spring for me

  6. I absolutely LOVE asparagus…these look great!

    hong kong does not exactly produce asparagus, so we have to settle with the imported ones 🙂

  7. Ohhh Kalyn, should have named it Sexy Tahini-Peanut sauce…sounds wonderful!

  8. What a fantastic recipe–I love every single ingredient in this one. Must try! (And it’s also gluten free for those of your readers on a GF diet). 🙂

  9. Oh, Kalyn, I cannot wait for the asparagus season begin here! I was so excited to discover local, Estonian asparagus last year, and ate it as much as possible. And this year I’ll be eating even more 🙂
    Thank you for another great recipe (and link love:)

  10. Thanks everyone for the nice feedback. I’m having some of this sauce tonight on roasted broccoli, will report back.

  11. YUM YUM YUM!!! Looks so good!

  12. Kalyn, I love asparagus and tahini… What a wonderful dish, my friend!

  13. Sounds so nice. Good enough for company!
    (thanks for the linky)

  14. Yeah, asparagus has a really nice bright flavor!

  15. I’m so into asparagus right now that I use it even in omelettes :). The dip looks perfect too!

  16. 1. Must find tahini… I know of one store that carries it – but she always seems to be out.

    2. Must go on hunger strike until the markets start carrying asparagus… No, wait, that won’t accomplish anything.
    I’ll try praying and wishing really hard! sigh….

  17. i love esparagus! your recipes is so easy to follow, thank you so much for sharing.

  18. Pass me over some of that roasted asparagus love! I love the tahini sauce idea, too.

  19. Hi, I just discovered your blog and I am really impressed! Thank you for devoting your time to this. I’m already a big fan!

  20. That looks so deliciously simple! Thanks!

  21. What a wonderful recipe ! An hommos with tahini PLUS peanut… Thanks. I won’t enter anything for WHB this week because too much work with my book, so have a great Weekend with herbs.

  22. Your Roasted Asparagus looks delightful. I will have to try your tahini sauce. I am a fan of asparagus sometimes I just roast it with a little garlic, olive oil and lemon .
    Thanks
    Sharona May

  23. Rosted asparagus is always welcome in my kitchen, Kalyn, and your tahini sauce sounds amazing. I recently roasted some asparagus myself to go along with some roast chicken and roasted fingerling potatoes with rosemary. But don’t discount cooking asparagus in water either. The key is to not overcook it. Get a little bit of water boiling in a pan–half an inch or less in depth. Add the asparagus once the water is boiling, salt it generously and cover the pan. Let it steam until just crisp tender, about five minutes, then place in a serving dish or on individual plates and serve immediately. It will be delicious and not all limp and cooked to death.

  24. Our asparagus season has almost ended. I haven’t bought any for ages though as the end of the season is not as nice as the beginning. I love it roasted.

  25. You have asparagus already? Lucky you! Another ten or twelve weeks for us. Ah. . . .

  26. I’m pretty sure this asparagus comes from California, but I’m happily gobbling it up since asparagus isn’t really grown that much in Utah anyway!

  27. Tahini! I have been using it in my cooking too. It’s so healthy to eat those roasted asparagus in tahini dipping sauce.

  28. My grocery store didn’t have tahini, but this recipe inspired me to try asparagus for the first time in many years. And it was DELICIOUS! I can’t wait to use it more often.

  29. Tasahmort, tahini can be hard to find, but if you have a Whole Foods or Trader Joe’s where you live you can find it there. However, sounds like it turned out okay without it. You could increase the peanut butter, for a slightly different type of sauce. Glad to hear you’re becoming an asparagus convert.

  30. This sounds delicious. I love plain asparagus but I'd definitely try the dipping sauce as well!

  31. made this sauce today it was GREAT! thanks a bunch

  32. Just made this and loved it! I changed the recipe a bit and reduced the peanut butter & it still turned out great. I tossed the sauce with the asparagus & ate it for lunch, finishing off the entire pound of asparagus myself…I just couldn't help myself!

    For those of you who have a hard time finding Tahini, I found the local Indian store had a ton of varieties for a (what I thought) a very good price. Good luck!

  33. Sauce sounds great. My husband is grilling tonight so I may have him grill asparagus too. Do you know how long the sauce will keep in the fridge?

  34. Nancy, I haven't kept it in the fridge so I can't say for sure, but I'm thinking a week or two at least.

  35. That looks and sounds so delicious! I love tahini sauces—and roasted asparagus.

  36. This recipe looked very interesting and full of vegetables, so tasty and healthy (and green) at the same time.

  37. What a fantastic combination! Will have to try this dipping sauce 🙂

  38. I'm waiting very impatiently for the asparagus here to come into season. At the stores it's still all from South America. In the meantime, I'm going to try this dipping sauce with chicken skewers!

  39. Ruby, I think the sauce would be great on chicken!

  40. I am such a tahini sauce addict! Love the asparagus idea!

  41. Pingback: Keto Snacks for Weight Loss: 50 On-the-Go Options We Love

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