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.