Creamy Lemon & Garlic Asparagus
Spring means fresh, tender tipped asparagus. Not sure how many people agree with me, but I guarantee after trying this 10 minute recipe, you’re going to associate the season with this undeniably delicious treat.
I do asparagus in a variety of ways, sautéed in margarine and garlic, in vegan cheese sauce and simply steamed, then dressed with vinaigrette or vegan mayo. However, when I’m feeling particularly keen for the flavors of lemon and garlic I make this light, creamy, tangy, garlicky sauce, and it perks me up no end.
This seriously takes no time at all to do.
Ingredients
_ 1 bunch of fresh new asparagus
_ 3 tablespoons of margarine
_ 3 tablespoons of flour
_ ½ tin coconut cream
_ 5 tablespoons of lemon juice
_ 2 to 3 cloves of garlic
_ ½ teaspoon of garlic powder
_ ½ teaspoon of chili flakes
_ salt and freshly ground black pepper
_ 1 tablespoon of sesame seeds
_ 1 spring onion finely sliced for sprinkling on top
Method
Cut hard ends off the asparagus. Finely dice the garlic
Sauce
Melt the margarine in a saucepan. Add the garlic and sauté for 1 minute. Remove from heat. Add flour and blend into margarine until smooth. Add lemon juice, chili flakes, garlic powder, salt and pepper, blend until smooth. Add ¼ of the coconut cream, blend until smooth. Return to the heat, slowly add the balance of the coconut cream stirring all the while to avoid lumps. Stir until sauce thickens. Remove from the heat and stir for a minute or two to avoid lumps forming. Add half the sesame seeds.
Asparagus
Steam the asparagus over boiling water using a colander. Alternatively, you can microwave them on medium for 1 ½ minutes. Sauté for 1 minute in melted margarine if you prefer (I don’t like doing this for myself, but my family members like their asparagus sautéed)
Reheat the sauce. Dress the hot asparagus with the lemon, garlic cream and sprinkle sesame seeds and spring onions over the top.
Enjoy!
Images are my own, shot with my iPad and manipulated using Art Studio
Recipe developed by me