What you need
1 bunch asparagus washed and trimmed
1 peeled baked potato
2 tbs butter, "butter", or olive oil
1 diced onion
3 cloves chopped garlic
1/2 tsp salt
1/2 tsp pepper
3 cups veggie broth (I used low sodium)
1 can unsweetened coconut milk
Fill a pot with water and bring to a boil. Add trimmed asparagus and boil until tender. Mine took about 6 minutes.
Drain and set aside.
In the now empty pot melt two tablespoons of "butter" or olive oil over medium low heat and add the diced onion, salt, and pepper. Cook until translucent. Add the garlic and cook one to two minutes more, taking care not to burn.
Remove from heat.
Place asparagus, potato, and onion mixture into your food processor and blend until smooth slowly adding veggie broth.
Pour into a pot and stir in coconut milk, salt, and pepper to taste. Heat through and serve along side crusty bread.
I'm an asparagus purest. I usually like it grilled, or sauteed with light flavors like butter and lemon. I was truly worried that I wouldn't do the asparagus justice and would regret pureeing the daylights out of it. However, I really enjoyed this dish, and so did the hubster and kiddos. I will be making it again.
What's on your menu this Easter?