Low Acid Asparagus With Dressing

Jump to Recipe

Charred asparagus is naturally low in acid and loaded with fiber and antioxidants. In this recipe, it’s paired with toasted almonds and a creamy tahini-herb dressing that’s mild and digestive-friendly. We’ve skipped lemon, mustard, and miso to keep things calming and suitable for acid-sensitive diets.

Ingredients Needed

For the Asparagus:

• 500g (17.5 oz) green asparagus: trimmed and halved.
• 1 tsp + ½ tbsp olive oil: for toasting almonds and coating asparagus.
• 50g (scant ½ cup) almond flakes: toasted, for crunch.
• Fresh herbs (optional): parsley, basil, or coriander.
• Pinch of salt and pepper: optional and gentle.

Low Acid Dressing:

• 1 tbsp tahini: creamy and reflux-friendly.
• 1 tbsp water: to thin the dressing.
• 1 tsp garlic-infused oil (optional): adds flavor without triggering reflux.
• 1 tbsp chopped parsley or basil: for brightness.
• 1 tsp maple syrup: balances flavors naturally.
• 2 tbsp extra virgin olive oil: smooth and gentle.

How To Make Low Acid Asparagus With Dressing

Toast the Almonds:
Heat 1 tsp olive oil in a small frying pan. Add almond flakes and stir over low heat until golden. Remove and cool.

Prep the Asparagus:
Snap off woody ends and toss asparagus in ½ tbsp olive oil.

Char the Asparagus:
Preheat a grill pan or cast iron skillet. Add asparagus in a single layer and grill 2–3 minutes per side until charred but still bright green. You may need to do this in two batches.

Cut and Season:
Once slightly cooled, cut each spear into 3–4 pieces on a bias. Toss gently with a pinch of salt and pepper (optional).

Make the Dressing:
In a bowl, whisk together tahini, water, garlic-infused oil, maple syrup, olive oil, and chopped herbs. Mix until smooth. Add more water if needed for drizzling consistency.

Assemble the Dish:
Arrange asparagus on a platter. Drizzle dressing over the top and sprinkle with toasted almonds and extra herbs.

Recipe Tips

• Skip lemon, mustard, and garlic to keep it low acid.
• Garlic-infused oil gives flavor without irritating your stomach.
• Tahini adds creamy texture and gentle umami.
• Toast almonds gently—don’t burn them or they may become bitter.
• Chill before serving for a soothing side.

How to Store & Reheat

• Room Temperature: Serve immediately after assembling.
• Fridge: Store leftover asparagus and dressing separately for up to 2 days.
• Freezer: Not recommended.

Nutrition Facts (Per Serving – 1 of 5)

• Calories: ~140
• Sodium: ~45 mg
• Protein: 4 g
• Fat: 11 g
• Carbs: 7 g
• Fibre: 3 g
• Sugar: 2 g

FAQs

Can I eat asparagus on a low acid diet?
Yes—asparagus is non-acidic and very reflux-friendly, especially when grilled or steamed.

What dressing is best for low acid vegetables?
Use olive oil, tahini, maple syrup, and herbs for a creamy, non-acidic dressing.

Why avoid lemon and mustard in dressing?
Lemon and mustard are acidic and can trigger reflux. We skip them here for a gentle flavor.

Can I use garlic in this recipe?
Use garlic-infused oil instead of raw garlic—it adds flavor without the acid.

Are almonds safe for acid reflux?
Yes—almond flakes are low acid and provide healthy fats and texture.

Try More Recipes:

• Low Acid One-Pot Chicken And Rice Recipe
• Low Acid Slow Cooker Chicken Casserole Recipe
• Low Acid Greek Salad Recipe