Asparagus with Rosemary Lemon Sauce

Asparagus with Rosemary Lemon Sauce

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  • 4 cups asparagus trimmed
  • Juice of 1 lemon save rind
  • 2 Tbsp Bragg Liquid Aminos or coconut aminos or tamari soy sauce
  • 1 clove garlic minced
  • 1/2 tsp Celtic sea salt
  • 1/2 tsp rosemary fresh or dried
  • 1/4 tsp onion powder
  • 1/8 tsp black pepper
  • lemon wedges for garnish


  • Mix together lemon juice, Bragg Liquid Aminos and garlic and pour over asparagus. Let marinate at least 30 minutes.
  • Steam or grill asparagus to desired level of doneness.
  • In a small saucepan place remaining marinade with lemon rind, 1/2 cup water, spices and cook until pulp starts to come out and liquid is reduced by half.
  • Remove lemon rind and pour liquid over grilled asparagus and top with pepper.
  • Garnish with lemon wedges.


1 serving = 2 cups vegetable