Roasted Asparagus & Creamy Cilantro-Lime Sauce
(For Roasted Asparagus)
1 pound of asparagus (usually, a bunch is about a pound)
1 1/2 TBS olive oil
1 1/2 tsp garlic powder
1 tsp dried oregano
dash of salt
(For Creamy Cilantro Lime Sauce)
1 bunch fresh cilantro (about 1 to 1 1/2 cup)
3/4 cup greek yogurt
1/4 cup sour cream
3 cloves garlic
1 TBS lime juice
2 tsp maple syrup
1 tsp paprika
1/2 tsp salt
Preheat the oven to 425ºF (218°C). Line a baking sheet with parchment paper or a silicone mat.
Wash the asparagus and snap or chop off the bottoms of the stalks.
In a large bowl, toss in the olive oil and mix well.
Spread the asparagus on the baking sheet in a single layer and sprinkle garlic powder, oregano, and a tiny bit of salt on the asparagus.
Bake for about 8-10 minutes.
While the asparagus spears are cooking, prepare the creamy cilantro-lime sauce.
Rinse the cilantro and chop off the bottoms. It is fine to leave some of the stem in tact.
Add all ingredients into a food processor or blender and mix until well incorporated.
Remove the asparagus from the oven once they look tender. When they are slightly cool, drizzle on the creamy cilantro-lime sauce.