Springtime Asparagus with Cumin and Turmeric-Spiced Almonds

May 21, 2016

I firmly believe that simple is best and that food, when not overly messed with, is both artful and most tasty. I love this seasonal asparagus dish from Veronica Bosgraaf (founder of the nutritious food company The Pure Bar) where springtime asparagus is lightly cooked then topped with toasted spiced almonds that are both sweet and savory. No fuss, just wholesome goodness. I think your family will love this dish, too.

Asparagus with Turmeric-Spiced Almonds
This recipe is from Veronica's new cookbook, The Pure Food Cookbook, where she features easy, clean and seasonal plant-based recipes the whole family will enjoy.
Serves 4 to 5


1 tablespoon grapeseed oil, plus more for pan 

1 tablespoon agave nectar
1/8 teaspoon turmeric
¼ teaspoon sea salt
Pinch of ground cumin
1/3 cup sliced almonds
1 pound asparagus, tough stems removed and cut into 3-inch pieces
1 tablespoon fresh lemon juice


Preheat the oven to 325°F. Grease a baking sheet with oil and set aside.

In a small bowl, combine the agave, turmeric, salt, and cumin. Add the almonds and stir gently to coat. Spread the almonds on the prepared baking sheet and bake until lightly golden, about 7 minutes. Set aside.

Heat the oil in a large heavy skillet set over medium heat. Add the asparagus and cook, stirring frequently, until just tender, about 5 minutes. Transfer the asparagus to a serving dish. Sprinkle with the lemon juice and then the almond mixture.