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.
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.
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!
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!
- 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)
- (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)
- Preheat oven to 425 F. Lightly spray a roasting pan with olive oil or non-stick spray.
- 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.
- Put asparagus in plastic bowl and toss with olive oil, salt and pepper.
- 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.
- 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.
- 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.
- 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:
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