Overhead of Asparagus with Cream Sauce
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Asparagus in Cream Sauce

Asparagus in Cream Sauce
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Living Vegan Staff

Ingredients

FOR THE ASPARAGUS:

  • 1 bunch Asparagus about 1 to 1-1/2 pounds, ends trimmed and cut into thirds

FOR THE SAUCE:

  • 1 tbsp Olive Oil
  • 1 tbsp Vegan Margarine
  • 1 large Shallot minced
  • 1 tbsp Flour
  • 1 c Canned Coconut Milk shake the can before opening
  • 3/4 c Vegetable Broth
  • 1 tbsp Parsley chopped
  • Paprika for garnish

FOR THE GARLIC TOAST:

  • 1 loaf Baguette sliced into 1" pieces
  • 1 tsp Garlic minced
  • 1/8 c Olive Oil

Instructions

  • Wash, trim and cut asparagus into thirds. Set aside.
  • In a saute pan, add vegan margarine, olive oil and minced shallots. Saute for a few minutes until tender.
  • Add the asparagus and cook until crisp tender. Then add one tablespoon of flour, stirring to cook out the raw flour taste.
  • Add the coconut milk, vegetable broth, salt and pepper. Stir to combine and bring to a boil, reduce heat and simmer, stirring occasionally until thickened.
  • Add chopped parsley and paprika for garnish. Serve with garlic toast.

FOR THE GARLIC TOAST:

  • Preheat oven to 400 degrees.
  • In a small bowl, add olive oil to minced garlic whisking to combine.
  • Slice baguette into 1" pieces and brush each side with garlic oil mixture.
  • Place on a parchment lined baking sheet and bake until golden, about 10-15 minutes, flipping if necessary for an even toast.