1 bunch asparagus, washed, trimmed
1 tablespoon olive oil
salt and pepper
1 lemon, juiced and finely zested
1 tablespoon smooth almond butter
1 tablespoon white miso
1 teaspoon maple syrup
a little water to thin the sauce optional: crumbled goat cheese
- Heat a grill to medium. Toss the asparagus spears in olive oil and sprinkle with salt and pepper. Grill about 2 minutes on each side until grill marked. Place on a serving platter.
- Whisk together the lemon juice and rind, almond butter, miso, and maple syrup with a fork or small whisk until smooth. Thin with a teaspoon of water if it’s too thick. Drizzle over the grilled asparagus and sprinkle goat cheese on top. Serve immediately.