As spring is upon us, asparagus season means this familiar side is at it’s very best for quality, freshness, and maximum flavour. This is the perfect accompaniment for any Easter protein!
24 sticks of asparagus
Oil for coating
1½ cups (360 mL) buttermilk
1/8 tsp smoked paprika
2 Tbs (30 mL) coconut milk
1/8 tsp xanthan gum
To taste salt and sugar
- Clean asparagus and drizzle with oil.
- Grill until slightly charred, or roast in an oven at 400º F for a few minutes, or until tender.
- To make dressing, whisk the rest of the ingredients together, or use an immersion blender to help aerate it (Note: the xanthan gum gives the dressing body and helps it hold air).
- Spoon dressing over cooked asparagus and serve.