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