Griddled Asparagus with Lemony Sauce on Crumpets
Source: Cook Vegan
Ingredients: Serve 1
2 tsp dairy free spread
1 tsp plain flour
125ml ( ½ cup) dairy free milk(soya, nut or oat)
Zest of 1 lemon
Rapessed or sunflower oil
60g ( ½ cup) fine asparagus spears
2 crumpets
Procedures:
Melt the spread in a small saucepan and stir in the flour.
Add mil a little at a time, and bring to a gentle boil, stirring constantly. Reduce to a simmer and cook for 2 – 3 minutes until it thickens. Season, grate in the lemon zest and remove from the heat.
Heat a drizzle of oil in a small frying pan, add the asparagus spears and cook for 2-3 minutes until turning brown and just tender.
Toast the crumpets, then top with the asparagus and pour over the sauce. End.
Source: Cook Vegan
Ingredients: Serve 1
2 tsp dairy free spread
1 tsp plain flour
125ml ( ½ cup) dairy free milk(soya, nut or oat)
Zest of 1 lemon
Rapessed or sunflower oil
60g ( ½ cup) fine asparagus spears
2 crumpets
Procedures:
Melt the spread in a small saucepan and stir in the flour.
Add mil a little at a time, and bring to a gentle boil, stirring constantly. Reduce to a simmer and cook for 2 – 3 minutes until it thickens. Season, grate in the lemon zest and remove from the heat.
Heat a drizzle of oil in a small frying pan, add the asparagus spears and cook for 2-3 minutes until turning brown and just tender.
Toast the crumpets, then top with the asparagus and pour over the sauce. End.
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