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Asparagus with Walnut Sauce

What a tasty combination this is: asparagus with walnuts. This makes a very elegant side dish.

Asparagus with Walnut Sauce

Serving Size: 4


  • 1 lb. green asparagus
  • 1/2 cup walnuts, finely chopped
  • 1/2 cup soy cream
  • Splash of soy sauce or Tamari
  • 1/2 teaspoon sesame oil or walnut oil
  • salt and white pepper


  1. Cut the woody ends of the asparagus off.
  2. Bring a pot or large pan of lightly salted water to boil.
  3. Gently lay the asparagus in the boiling water and cook until soft, but still somewhat of a bite to them. (al dente)
  4. Meanwhile, chop the walnuts finely.
  5. In a small sauce pan, heat the oil of choice.
  6. Add the walnuts and lightly toast.
  7. When the walnuts begin to release their aroma, remove 1-2 tablespoons full to use as garnish.
  8. Turn the heat to low, and add the soy cream and soy sauce or tamari.
  9. We lightly pureed the mixture using a staff or immersion blender. We only lightly pureed, as we wanted a grainy, nutty mixture, not a smooth puree.
  10. Taste and season accordingly with salt and white pepper.
  11. If the sauce is too thick, you can add a bit of water or more soy cream.
  12. When the asparagus are cooked, drain and place on a serving platter.
  13. Pour the walnut sauce on top and sprinkle the remaining walnuts as a garnish.


Cooking the asparagus with a 1/2 teaspoon of baking soda will help keep the bright green color and will not flavor the asparagus.

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