Asparagus With Creamy Bacon Sauce
Need an easy vegetable side dish idea? Make this roasted asparagus with a creamy dairy-free Dijon sauce with bacon. Ready in 15 minutes with just a few easy ingredients, this asparagus tastes like a gourmet restaurant-quality meal! The 10-minute creamy dairy-free sauce is perfect for spooning over the asparagus and your protein of choice, such as fish or chicken.
This asparagus side dish is AIP, paleo, and SIBO diet-friendly.
Roasting asparagus brings out its wonderful, nutty flavor. Depending on its thickness, asparagus is cooked in 10-15 minutes, making it the perfect quick side dish when you’re short on time.
Asparagus is great for our diets because it is low in calories but high in nutrients and vitamins. It contains a lot of vitamin K, which helps support healthy bones and blood flow. It is also high in fiber, which helps us feel full and satisfied. Asparagus contains prebiotic fiber, which helps our gut maintain healthy probiotic bacteria that is needed for digestion health. In addition, asparagus is high in vitamins A, C, E, folate, and potassium.
Creamy AIP bacon sauce
As delicious as roasted asparagus is on its own, it tastes even better when served with this tasty creamy dairy-free sauce that is flavored with Dijon mustard and bacon.
This sauce can be prepared quickly on the stove-top while the asparagus is roasting:
Cook 4 slices of bacon and let it cool before crumbling it. You will discard most of the bacon drippings, leaving only ½ tablespoon or so in the pan. While bacon might have a reputation of being an unhealthy food, if you choose uncured bacon and discard most of the bacon drippings, you’ll end up with lots of flavor for your dishes along with some protein, without too much extra fat.
To make the sauce, you’ll saute minced garlic in the bacon drippings for a minute, then add coconut milk, Dijon mustard, and tapioca starch to the sauce, whisking immediately to incorporate the tapioca starch.
The coconut milk gives the sauce a rich creaminess and adds other nutrients to this dish: it is high in electrolytes, such as potassium, magnesium, and phosphorus. These electrolytes help maintain normal muscle, heart, and nerve function. Coconut milk is also high in iron, which keeps the blood cells healthy and helps prevent anemia.
The tapioca starch is an AIP-friendly flour alternative that is used to thicken the sauce a little so it is not watery and coats the asparagus better.
This recipe makes a little bit of extra sauce, which is a good thing because you’ll want to spoon it over everything! This sauce goes perfectly with most proteins, such as baked cod or chicken, and makes a great sauce for a starchy side dish, such as mashed parsnips or sweet potato mash.
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