There are so many ways to serve creamed asparagus and each one is super delicious! If you are asparagus lovers like we are, it will hit the spot for brunch, lunch or supper. The quick and easy Everyday Creamy Sauce is a primary ingredient in all these recipes with the addition of garlic powder and a bit of nutritional yeast flakes. These are simple dishes to make. The Creamed Asparagus and Tofu Muffins have several steps to bring it all together at once, so read through the recipe and get everything ready before actually starting.
Here are two additional options that are fast and simple:
Option 1: Blend up the creamy sauce and thicken on the stove while you are boiling some angel-hair pasta. When the sauce has thickened, remove from the heat and cover while you steam that beautiful asparagus for 3-5 minutes depending on the size of the stalks. The large stalks are tender, delicious, and juicy; don’t pass them by just because they are bigger! I like to snap the spears in half and let them separate themselves. (Those bottoms can be peeled and saved for soup.) Add a salad of beautiful greens and tomatoes. Twenty minutes should get it on the table!
Option 2: Cut the asparagus into 1 – 1 1/2 inch lengths and serve creamed over whole-wheat toast for a yummy, lite supper meal, or substitute peas for the asparagus in this dish. For a heartier version, add diced carrots and cubed, seasoned, and sautéed tofu.
Hope you enjoy these treats as much as we do. Asparagus grows all around where we live and it is on our table as often as possible while it is fresh and available for a good price.
1/2 pkg of firm tofu
For the Sauce:
1 cup hot water
1 cup raw cashews
1 tbsp McKay’s Vegan Chicken-Style Seas ––to make your own see Chicken-Style Seasoning
2 tsp flour
1 tsp nutritional yeast flakes
1/2 teas onion powder or granules
1/4 teas celery salt
1/4 teas garlic granules
1/2 teas salt to taste depending on how you are using it
2 cups hot water
For the Sauce:
*If your nonstick fry pan is too old and wants to stick, just wipe it lightly with some olive oil, but not enough to fry your tofu.