Gimme da greens!!
In celebration of the Spring Equinox yesterday, I give you creamy baked asparagus, because nothing says springtime like these gorgeous little green spears.
If someone says they don’t like they don’t like vegetables, first, tell them to grow up, and second, give them this.
Usually, I love to flash-fry asparagus in a little bit of oil and salt, but today I went next level. Armed with some soya cream I needed to use up, I knew there was no other option but to drench these babies in it and wack them in the oven.
The result was nothing short of spectacular. An amazingly quick and simple, yet indulgent lunch. Creamy Baked Asparagus on Garlic Toast.
Yes that’s right, as if cream wasn’t enough for me, I had to add the carby delight of bread AND garlic butter *drools internally*.
This will make a yummy side for your dinner party, or if you simply can’t wait for an occasion to make it, enjoy it on seeded toast.
Vegan Creamy Baked Asparagus
- 7-8 stalks of aparagus
- 2 tbsp soya single cream
- 2 tsp nutritional yeast
- 2 garlic cloves (minced)
- good crack of salt and pepper
- Preheat the oven to 200°C and line a baking dish with foil.
- Trim the asparagus and place in the baking dish. Mix the cream, yeast and garlic together and pour over the asparagus. Bake for about 25 minutes until the asparagus is lightly golden and soft.