Walnut Crusted Roast Asparagus with Riced Cauliflower and Zesty Chive Sauce
This sheet pan dinner roast asparagus is topped with a bright lemony chive sauce and served with savory roast chickpeas and garlicky riced cauliflower.
Ingredients
Walnut Crusted Roast Asparagus
- 1/4 cup finely chopped walnuts
- 1 teaspoon yeast flakes
- 3/4 teaspoon kosher salt
- 1 pound asparagus
- 2 teaspoons olive oil
Roasted Riced Cauliflower and Chickpeas
- 12 ounces riced cauliflower fresh or frozen
- 2 cloves garlic roughly chopped
- 4 teaspoons olive oil
- 1 teaspoon kosher salt
- 16 ounce can chickpeas drained and rinsed
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Zesty Chive Sauce
- .5 ounces chives roughly chopped
- 1 cup roughly chopped fresh parsley
- 1 clove garlic roughly chopped
- 6 ounces Greek yogurt dairy or vegan
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil added in a single steady stream
Toppings
- Zest from 1 lemon
- 2 tablespoon finely chopped chives
- 2 tablespoons fresh parsley
Instructions
Walnut Crusted Roast Asparagus
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Preheat the oven to 425 degrees Fahrenheit. In a small bowl, combine the walnuts, yeast flakes, and salt and stir to combine. Trim the bottom 1/4 off the bottom of the asparagus spears and compost the tough bottoms. Place the asparagus on a lipped baking sheet and toss with the olive oil, then sprinkle the walnuts over the asparagus and toss until coated. Spread out the asparagus in an even layer and set aside for now (it's best to put the asparagus sheet pan in the oven at the same time as the cauliflower + chickpeas sheet pan so that everything is hot and ready at the same time.)
Roasted Riced Cauliflower and Chickpeas
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Place the riced cauliflower on a large lipped baking sheet (I use the "half sheet" size that's about 13x18 inches), keeping it to one half of the baking sheet. Add the garlic and drizzle with 2 teaspoons of the olive oil and 1/2 teaspoon of the salt and toss to combine. Pat out the riced cauliflower so it's in an even layer on half of the baking sheet.
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In a small bowl, combine the remaining 1/2 teaspoon salt, coriander, garlic powder, and paprika and stir. Set it aside. Add the chickpeas to the other half of the sheet pan and drizzle them with the remaining 2 teaspoons of olive oil and the coriander spice mixture and toss to coat. Evenly spread out the chickpeas on their half of the baking sheet.
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Place the asparagus on one rack of the oven and the riced cauliflower and chickpeas on another. Roast the asparagus for 12 to 14 minutes, and the riced cauliflower + chickpeas for about 17 to 20 minutes.
Zesty Chive Sauce
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While the veggies are roasting, you can make the chive sauce. In a blender or food processor, add the chives, parsley, garlic, yogurt, lemon juice, and salt. Blend at medium high speed, and using the small hole at the top of the blender lid or food processor cap, drizzle in the olive oil in a thin steady stream while the blender is operating. Continue blending until the sauce is a vibrant green but you still have nice visible chunks of herbs in the sauce, about 1 minute.
Assembly
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Place the riced cauliflower on a plate and top with the roast chickpeas and the asparagus. Generously drizzle with the chive sauce and sprinkle with the lemon zest, fresh chives, and fresh parsley. Enjoy!