MAKES: 4 (²⁄³- TO 1-CUP) SERVINGS • DIFFICULTY: easy
Once you’ve roasted asparagus, you may never want to make it any other way. This healthy interpretation of béarnaise sauce—which is typically made with heavy cream, artery-clogging clarified butter, and egg yolk—is also delicious over steamed broccoli, roasted cauliflower, and baked sweet potatoes.
2 cups Vegetable Broth
2 shallots, chopped
1 garlic clove, crushed
2 yellow bell peppers, seeded and chopped
1 teaspoon dried tarragon
2 teaspoons white miso paste
1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground)
3 tablespoons nutritional yeast
1 tablespoon tarragon vinegar
2 teaspoons blended peeled lemon (see here)
16 to 20 ounces asparagus, ends trimmed
Heat the broth in a saucepan over medium heat. Add the shallots and garlic and cook for 2 minutes to soften. Add the bell peppers and bring to a boil. Lower the heat to a simmer. Add the tarragon, miso, and turmeric and cook for 30 minutes, or until the liquid reduces by half. Transfer to a blender. Add the nutritional yeast, vinegar, and lemon, and process until smooth. Return the sauce to the pan and keep warm.
Preheat the oven to 425ºF. Line a large baking pan with a silicone mat or parchment paper and place the asparagus in a single layer. Roast the asparagus until it is tender, 10 to 18 minutes, depending on the thickness of the asparagus and how tender you like it. Transfer to a platter and drizzle with the sauce.