Steamed Asparagus with Citrus Cream Sauce and Cashews

 
1 orange
2 T. unbleached flour
2 T. safflower oil
1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
1/2 t. sea salt
1/4 t. lemon pepper (or white pepper)
2 lbs. asparagus, tough ends trimmed
1/3 cup cashews, toasted, and roughly chopped
 

Peel the orange, then cut into segments over a bowl to catch the juices, cut the segments into small pieces, and set both the juice and chopped pieces aside. In a small saucepan, whisk together the flour and safflower oil to form a smooth paste. Add the soy milk, salt, and lemon pepper, and whisk well to combine. Place the saucepan over medium heat and cook the mixture, while stirring constantly, for 3-4 minutes or until thickened. Add the reserved orange juice and pieces to the sauce, stir well to combine, and remove the saucepan from the heat. Place the asparagus spears in a steamer basket and steam for 3-4 minutes or until tender. Transfer the steamed asparagus to a large platter, pour the sauce down the center of the spears, sprinkle the cashews over the sauce, and serve.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett