creamy asparagus over toast

yes, it’s still asparagus season here in Washington and I couldn’t resist.  And the other thing I couldn’t resist, picking up a copy of The 30-Minute Vegan! So this recipe is from my new recipe book by the wonderful folks who brought us Vegan Fusion.

I remember when I took home economics and learned to make Welsh Rarebit.  It was such a wonderful comfort food, like a gourmet version of canned spaghetti on toast (lol, this is cracking me up – admit it, you’ve all eaten this sort of thing!)  Well, creamy asparagus over toast reminded me of this and I had to try it.

I had all the ingredients on hand except, embarrassingly – toast.  So I served it on breaded “chik’n” patties.  It tasted amazing and everyone loved it.  I have to admit, I was a bit surprised because it is so different than anything I usually serve my little family and the color of the creamy portion was, well, not as appetizing as you might think. 

This recipe makes a lot.  It says, “serves 6” but I think those are very generous portions.  Again, not a problem as I’ll happily have it on toast for lunch but I think if I were to make it again, I’d half the recipe.  And I’d leave it chunkier, as suggested as a variation.

Our little family gives this

 

dawn