Contributing Monkie Nadia
Published on January 6, 2012
The last couple of days were absolutely amazing. I spent the holidays with friends up in the mountain and the weather was perfect – snowy & sunny. White, wood and green were merely the only colors to be seen and my main inspiration for the white asparagus dish I prepared today.
The vacation was also filled with first moments for Deni, a son of friends of ours. His first ski lessons with a professional instructor…
The only problem with the trip was actually the food. It was a disaster. There was nothing delicious at all, not to mention vegan or vegetarian. The New Year’s eve menu was so poor, that the only thing I could eat were baked potatoes and a salad, and even they tasted awful. Thanks for the good friends, the wine and the cheerful mood which compensated it all.
So, coming home and cooking something delicious turned out to be a main priority for the last couple of days and I tried to do my best satisfying the palate. The white asparagus roasted with cashew cheese and served with lemons and garlic is super tasty and easy to prepare. A personal recommendation for a dinner party, where you are supposed to waw your guests with a vegan dish. It’s my third time making this cashew cheese and I have to admit it’s delicious even on it’s own, but combined with asparagus, white or green, it’s a total blast. My husband prefers the green one, but the white looks better, right? :)
For the Recipe
12 white or green asparagus
1 teaspoon coconut oil
1. Preheat the oven at 180 C.
2. Line the asparagus in a baking pan and smear with the coconut oil.
3. Pour the cashew cheese on top.
4. Bake for 15 minutes, then turn the upper coils on and bake for another 15 minutes.
5. Serve with raw garlic and lemons.
Time for preparation: 35 minutes. Serves 4.