Asparagus with Almond Butter Sauce

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Asparagus with Almond Butter Sauce

I picked up my first CSA (Community Support Agriculture) box of the season from a local organic farmer yesterday and received a lot of fresh asparagus.  The note said to eat them as soon as possible, so I quickly came up with this dish. If you have never had freshly picked asparagus, please head over to a farmer’s market this year and get some. They taste so much better than store-bought asparagus!


1/2 tsp salt
15 (large) asparagus spears, cut into 2-inch pieces
1 (small) red pepper, sliced thin
2 Tbsp almond butter
1 Tbsp tamari
1 tsp coconut sugar or other natural sugar
1 tsp lemon juice
1 tsp hot water


  1. Boil water in a pan, add 1/2 tsp of salt and cook asparagus for about 3 minutes. Don’t overcook.
  2. Immediately immerse asparagus in cold water.
  3. In a medium bowl, place almond butter, tamari, sugar, lemon juice, and hot water and mix well.
  4. Add asparagus and red pepper slices and coat them with the sauce. Season with salt and pepper.
  5. Refrigerate for at least a couple of hours.
  6. Infuse love and serve!

Servings: 4-6