Recipe: Asparagus with Creamy Sweet Potato Sauce

About this recipe:

This great vegan recipe is not only healthy, but it is another example of how we can use great tasting foods and blend then to make fantastic sauces.  This particular sauce uses cashews, sweet potato, and coconut milk to make the sauce.  If you are already familiar with sauce making you probably know that this is a common concept, but if you are new to this it is a lesson that you can use in a number of different ways.

Asparagus is without a doubt on of my favorite vegetables.  It is highly digestible, as well as nutrient dense.  As with many superfoods it has the ability to lower blood pressure, as well as aid in weight loss.  It also is an excellent source of folate, providing 34% of your daily folate needs.  This also aids in healthy pregnancy outcomes, by providing 22% of an expectant mothers daily need, in the same half cup.

Health Benefits:

Antioxidant, Anti inflammatory, Anti Cancer, Anti Aging, Healthy Fats, Low Carb, Nutrient Dense "Superfood", Supports Healthy Immune System, Supports Gut Health, Supports Brain Function, Supports Detoxification

Servings: 2

Prep Level: Food Enthusiast

Prep Time: 20 minutes

Some advanced preparation is required for this recipe.

Special Diet Friendly:

Sugar Free yes
Gluten Free yes
Egg Free yes
Dairy Free yes
Vegetarian yes
Vegan yes
Diabetic Friendly yes

Ingredients:

  • 1 bunch fresh asparagus
  • 1 sweet potato
  • ½ cup cashews
  • ¼ cup coconut milk
  • 1 bunch rosemary
  • Sea salt, to taste
  • Black pepper, to taste

Directions:

  1. Soak cashews in filtered water for four hours or overnight.
  2. Rinse asparagus and sweet potatoes and cube sweet potatoes. Break off tough asparagus ends.
  3. Bring three cups of salted water to a boil and add the sweet potatoes first, then the asparagus.
  4. Remove asparagus after three minutes and transfer to plate.
  5. Allow sweet potato to simmer for five more minutes or until tender. Transfer to plate.
  6. Add sweet potato, soaked cashews, coconut milk, sea salt, and pepper to blender and blend on high until creamy. Add water if too thick.
  7. Bring olive oil to medium-high heat in pan and sear asparagus for 3–5 minutes on each side, until slightly charred.
  8. Rinse and pat dry rosemary and add to pan after you remove asparagus.
  9. Cook rosemary for a minute or less, just until crispy but not burnt.
  10. Ladle sauce over asparagus and top with rosemary.
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