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Roasted Asparagus with Avocado Sauce

Author Vianney Rodriguez


  • For Avocado Cream Sauce:
  • 2 Avocados sliced and seed removed
  • 1/2 cup heavy cream
  • 1/2 cup cilantro washed and stems removed
  • Juice from 1/2 lime
  • Salt
  • Pepper
  • For Asparagus:
  • 2 pounds asparagus trimmed
  • 1 tablespoon olive oil
  • Coarse sea salt and freshly ground black pepper
  • ½ cup pepitas


  1. For Avocado Cream Sauce: Place sliced avocado, 1/2 cup heavy cream, cilantro and lime juice into a blender.
  2. Blend until smooth; add additional cream as needed to produce a smooth cream.
  3. Season to taste with salt and pepper.
  4. For Asparagus: Preheat oven to 400°F.
  5. Arrange asparagus spears in a single layer on a large rimmed baking sheet.
  6. Drizzle oil over asparagus and turn to coat.
  7. Season with salt and pepper.
  8. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
  9. Serve warm with avocado cream sauce and sprinkled with pepitas.