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I wrote “Brussels sprouts” on my shopping list the other day, but at the store I put asparagus in my cart, instead. It wasn’t like I was unaware of doing it or confused one for the other, I just suddenly decided I’d rather have asparagus. When I got home, I wondered why I hadn’t just gotten the planned Brussels sprouts! My subconcious must have guided me, because when I actually thought about it the next day, I came up with a fun idea to try and it was delicious. If I’d stuck to my shopping list, I wouldn’t have created this tasty dish of roast asparagus with Paelo-friendly mustard shallot “cream” sauce! I hope you enjoy this roast asparagus with mustard shallot sauce!
I put the cream in quotation marks up there because this recipe is dairy-free – it uses coconut milk, instead! When you’re making the sauce, you’ll probably think I’ve asked you to add way too much liquid, but just let it simmer down. Adding the chicken broth helps tame the coconut flavor! To make the recipe vegetarian, just use water, instead, or your favorite vegetarian broth. Also, if you’ve never prepared asparagus before and are unfamiliar with how to snap off the woody stem portions, you can see a more thorough description in my roast asparagus recipe on HubPages.
I have to admit that I sometimes enjoy plain yellow mustard, but this recipe is neither the time nor the place! Instead, use your favorite spicy/deli mustard or a mustard with nice whole mustard seeds in it for maximum flavor.
The recipe is broken up into two sections, one for the asparagus and one for the sauce, but this dish works best when you cook the two simultaneously. If you preheat the oven while preparing the asparagus and shallots and then start cooking the shallots when you put the asparagus in the oven, everything should finish up around the same time.
For the asparagus
For the sauce
If you’re like me an enjoy some ‘clean eating’ recipes, even if you’re not strict Paleo, you may enjoy some of these other recipe favorites on the blog!
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