New Recipe – Roasted Green Asparagus with Sauce Florentine

Blogging is much fun. And taking photos is one of my favourite hobbies. When you prepare an article for the blog you have something in mind you want to write about and you want to illustrate. As I am taking photos all the year round I have a nice photo collection and usual find something suitable for the next article. If not I get into my car and go somewhere to find a motive and to take photos from. – It is totally different with the recipes. You prepare a dish and take the photo afterwards (at home). Most of the time there is almost no time left between having the meal prepared and serving it. Usually there is at least one hungry waiting, worse, in case of the green asparagus with sauce Medici, the one, my husband, is craving for it and cannot wait. So I have at best two minutes to arrange to inspire the viewer to cook it.


Concerning this recipe I had one photo of raw asparagus but none of roasted with sauce Florentine. How to solve this problem? I took a photo (the small one, see below) with a mobile of the asparagus on my plate while my husband was still eating. I tried my best to make your mouth watering … if not: please believe that roasted green asparagus with sauce Medici is one of the most delicious dishes in the world!

  • Ingredients (serves 2)

  • 1 bunch green asparagus
  • oil for the pan
  • salt
  • 1 cup vegetable broth
  • Sauce Florentine
  • 2 Tbsp almond butter
  • 4 – 6 (or more) Tbsp flaxseed or olive oil, organic and best quality
  • 2 Tbsp water
  • 1 tsp freshly squeezed lemon juice
  • some drops up to 1 Tbsp balsamic vinegar (optional)
  • salt, pepper
  • IMG_1096_bearbeitet-1


Roasted asparagus

Break the tough end of every asparagus piece, it is usually near to a bud. You do it well when you hear a crack. If it doesn´t work find the next higher breaking point.

Put the asparagus into a big pan with hot oil (not too hot), stir-fry for 2 – 3 minutes. Add vegetable broth, reduce heat and cover. Cook for some 8 – 10 minutes. Stir often. The asparagus is ready when it is still “al dente” (firm to the bite).

Sauce Florentine

In a bowl mix the ingredients and whisk until it becomes a viscid and creamy texture. Taste and add of what you think should be more in.

Serve the asparagus with the sauce and with baked vegetables or with salad.

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