Monday, April 9, 2018

#195 The Case of Asparagus with Lemon Mustard Sauce and Pine Nut Parmesan

2 bunches asparagus
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons flour
1/4 teaspoon salt

1 cup cashew milk
1 teaspoon mustard
1 tablespoon lemon juice
1/2 cup Pine Nut Parmesan

Steam the asparagus until tender-crisp.
In the meantime, sauté the garlic in the olive oil.
Add the flour, salt, and pepper to taste, and whisk until smooth.
Gradually add the cashew milk and whisk until thickened.
Stir in the mustard and lemon juice.
Spread the lemon mustard sauce on two plates. Lay the asparagus spears on top and sprinkle with the Pine Nut Parmesan.
Serves 2.

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