#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
pepper
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.

♥ Becki

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Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

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