Roasted Asparagus with Coconunt-Soy Butter Sauce

  • Author: Laura at Family Table Thyme
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4-6


For the Roasted Asparagus:

2 bunches of fresh asparagus (woody stems removed and cut diagonally in 2-3 inch pieces)

Olive oil or Coconut Oil


For the Sauce:

 4 TB unsalted butter

3 cloves minced garlic

1 TB melted Coconut Oil

2 TB Soy Sauce


1.  Pre-Heat oven to 375° and line a cookie sheet pan with parchment paper.

2. Cut asparagus into 2-3 inch diagonal pieces and put on the cookie sheet. Drizzle a little olive oil, salt, and pepper and toss to coat the asparagus.  **You don’t need a lot of salt as the soy sauce will have salt**

3.  In a small microwave-safe bowl with a paper towel over it, melt the butter and coconut oil in the microwave 15 seconds at a time. Stir.

4.  Once melted, add the garlic and soy sauce and stir until incorporated and set to the side.

5. Cook the asparagus until fork-tender, about 15-20 minutes, or until the desired doneness.

6.  Pull the asparagus out of the oven and toss with the butter-soy sauce and serve immediately.