This recipe is so quick and easy. The best part is the mustard sauce and toast almonds can be made ahead of time and stored in the refrigerator when ready to use. It really is a great side dish to make when company is coming.
1 pound of asparagus (20 – 30 small to standard size)*
2 tablespoons vegan mayo
2 tablespoon olive oil
1 tablespoon red vinegar
1 teaspoon Dijon mustard
1/8 teaspoon garlic salt
1/8 teaspoon chili powder
Place all ingredients in a small bowl and whisk well. Sauté asparagus with 3 tablespoons of avocado oil until fork tender. Pour sauce over asparagus and sprinkle with toasted sliced almonds.
*To toast your almond slices: Preheat oven to 350F. Spread 1/4 cup blanched almond slices on parchment lined cookie sheet. Bake for approximately 7 minutes.
*When selecting asparagus always pick the thinnest spears you can find. They are the tastiest and the easiest to sauté.
*Keep an eye on the sliced almonds at the 6 minute mark. Trust me, I have this down to an art. I’ve unfortunately burned enough almonds to learn my lesson!!
Keywords: asparagus, mustard sauce, roasted almonds, side dish, vegan, gluten free