Steamed Asparagus with Sunflower Seed Sauce

Asparagus is a marvel of early spring and is best eaten during its relatively short season. Few sights celebrate spring to me as the first tender asparagus spears peeking out from the sleepy earth. They are back! Get them while they last!

Fresh asparagus is absolutely delicious when steamed and topped with this silky and smooth sunflower seed sauce. What a delightful way to celebrate the beginning of Spring!

Steamed Asparagus with Sunflower Seed Sauce

Serves 4
    • 2 bunches Fresh Asparagus
    • 2 tablespoons Parsley, chopped

For the Sauce:

  • 1/2 cup Sunflower Butter (SunButter)
  • 1/2 cup Warm Water
  • 4 tablespoons Extra-Virgin Olive Oil
  • 3 tablespoons Fresh Lemon Juice
  • 1 tablespoon Tamari Soy Sauce
  • 1 clove Garlic, minced
  • 1 pinch or to taste Red Pepper Flakes
  1. Using a peeler, peel off the hard, woody outer layer of the asparagus spears (usually the couple of inches of the lower part of the stalks).
  2. Put the asparagus into a colander over a large pan of boiling water. Place a lid on top. Steam for 5-6 minutes until the spears are tender but still hold their shape. Remove from the heat.
  3. Meanwhile, place the sauce ingredients in a blender and process until creamy and smooth. If you desire a thinner sauce, add a little bit more warm water.
  4. To serve, pour the sunflower seed sauce over the asparagus and sprinkle with parsley.

About Larisa Litvin

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