Nothing says “spring” like asparagus and my Roasted Asparagus with Buttermilk Sauce are delicately delightful served as a side dish alongside some protein, or with other vegetables. Asparagus stalks become lightly sweet when roasted and the tangy buttermilk sauce compliments the deepened green stalks.
The process of roasting asparagus is as simple as tossing them with a touch of olive oil and placing them in a hot oven. Some juice from half a lemon or lime adds acidity and another layer of flavor before the sauce is spooned over top.
As for the sauce — a quick puree of fresh herbs mixed with mayonnaise and buttermilk take this already pleasant vegetable to a new place. A spoonful or two over hot steamy asparagus and you have yourself a great plate of springtime elegance. Asparagus become part of my vegetable regime now until late summer.
1 pound asparagus, bottom 1/4 cut-offs
salt & pepper
2 tablespoons fresh thyme leaves
1 tablespoon fresh chives, minced
2 heaping tablespoons mayonnaise
1/4 cup buttermilk
pinch of salt & pepper
- Preheat oven to 425 degrees. Toss asparagus with 1 tablespoon olive oil and place on a sheet pan. Sprinkle with salt and pepper and roast in oven for 18-20 minutes, or until fork tender.
- While asparagus is roasting – in a food processor add herbs. Pulse until finely chopped. Add mayonnaise, buttermilk, salt and pepper and pulse until combined. Place sauce in a small bowl.
- Remove asparagus from oven and squeeze lemon juice over top. Place asparagus on a plate and spoon sauce over top. Enjoy!