Asparagus Walnut Zoodles with Grapefruit Avocado Cream Sauce (Vegan)

I need an endless summer type of situation to work itself out for me. I don't know how this will come to light, but I'm confident I'll work it out, or completely change my mind by the end of the season and decide I am entirely ready for the calm, quiet, soup-eating, snuggling in bed all day season that is fall. I might've already changed my mind. But for now I'm grateful for zoodles, covered in avocados and citrus, fresh herbs, and vegetables, sunshine, and all of the glory days on the river. 

I made these with avocado walnut sauce with grapefruit. The grapefruit flavor really isn't very overwhelming, but it does add a distinct citrus flavor to the sauce. I'm starting to think that grapefruit is way underused in the citrus department. It's a nice balance between familiar and hard to place flavor. So, obviously for this recipe you'll need a spiralizer, and a blender for the sauce, but with the right tools this recipe is really pretty simple. 

Here's what you'll need (Serves 2):

For the noodles:

2 medium zucchini - ends chopped off and spiralized into zoodles

1/2 bunch or 20-30 thin stalks for asparagus - stems chopped off and cut into thirds

1 Tablespoon olive oil

salt and pepper to taste 

1/4 cup coarsely chopped walnuts and cracked pepper to top it 

For the sauce:

1/2 avocado

1/4 cup of walnuts

1/4 cup olive oil

Juice from half a large grapefruit 

1 Tablespoon of agave nectar 

salt and pepper to taste 

Full disclosure this is about double the sauce I needed, but you can always half the dressing, or do what I did, use some for a salad and what's left after that for a hair mask. 

Directions:

Coat a medium pan with olive oil and salt and pepper, set to medium heat and add in chopped asparagus.

Sauté for 3-4 minutes

Add in zoodles and sauté an additional 4 minutes

Blend all sauce ingredients in a high-powered blender, if you have a single serving attachment to your blender it'll be very useful for sauces. This sauce will turn out thick, but if it's not spreadable add in a bit more olive oil until it reaches the right consistency. 

Add sauce to cooked zoodles sparingly, mixing as you go. 

Top with cracked pepper and chopped walnuts