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Grilled Asparagus with Creamy Sweet Potato Sauce and Crispy Rosemary


Grilled Asparagus with Creamy Sweet Potato Sauce and Crispy Rosemary

Asparagus have a long list of nutritional benefits and are a great source of vitamins A, C, and K. Topped with rosemary and a creamy sweet potato sauce- this dish is one for the books. Sweet potatoes are also packed with vitamins C and A for a nutrient rich powerhouse, as well as beta carotene for good skin health. This delicious sauce takes this side meal to whole new level.

Prep Time: 4 hours

Cooking Time: 20 minutes

Yields: 2 servings



  • 1 bunch fresh asparagus
  • 1 sweet potato
  • ½ cup cashews
  • ¼ cup coconut milk
  • 1 bunch rosemary
  • Sea salt, to taste
  • Black pepper, to taste 


  1. Soak cashews in filtered water for four hours or overnight.
  2. Rinse asparagus and sweet potatoes and cube sweet potatoes. Break off tough asparagus ends.
  3. Bring three cups of salted water to a boil and add the sweet potatoes first, then the asparagus.
  4. Remove asparagus after three minutes and transfer to plate.
  5. Allow sweet potato to simmer for five more minutes or until tender. Transfer to plate.
  6. Add sweet potato, soaked cashews, coconut milk, sea salt, and pepper to blender and blend on high until creamy. Add water if too thick.
  7. Bring olive oil to medium-high heat in pan and sear asparagus for 3–5 minutes on each side, until slightly charred.
  8. Rinse and pat dry rosemary and add to pan after you remove asparagus.
  9. Cook rosemary for a minute or less, just until crispy but not burnt.
  10. Ladle sauce over asparagus and top with rosemary.

Crunchy Mama Tip:

Add some additional vitamins and nutrients to the blender with the rest of the ingredients using the Passion 4 Life D3 K12 Omega3 Supplement. Place your hot pans from this recipe on a stylish Wooden Trivet. 


Credit: Used with permission from The Integrative Nutrition Cookbook, 2016


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