Grilled Asparagus with Creamy Sweet Potato Sauce and Crispy Rosemary

Prep Time 4 hours
Cook Time 20 minutes
Course Main Course, Side Dish
Servings 2


  • 1 bunch fresh asparagus
  • 1 sweet potato
  • ½ cup cashews
  • ¼ cup coconut milk
  • 1 bunch rosemary
  • Sea salt to taste
  • Black pepper to taste


  • Soak cashews in filtered water for four hours or overnight.
  • Rinse asparagus and sweet potatoes and cube sweet potatoes. Break off tough asparagus ends.
  • Bring three cups of salted water to a boil and add the sweet potatoes first, then the asparagus.
  • Remove asparagus after three minutes and transfer to plate.
  • Allow sweet potato to simmer for five more minutes or until tender. Transfer to plate.
  • Add sweet potato, soaked cashews, coconut milk, sea salt, and pepper to blender and blend on high until creamy. Add water if too thick.
  • Bring olive oil to medium-high heat in pan and sear asparagus for 3–5 minutes on each side, until slightly charred.
  • Rinse and pat dry rosemary and add to pan after you remove asparagus.
  • Cook rosemary for a minute or less, just until crispy but not burnt.
  • Ladle sauce over asparagus and top with rosemary.


Used with permission from The Integrative Nutrition Cookbook, 2016

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