...that asparagus starter

Asparagus is often a starter at our meals in the springtime. Is this still spring time? Well, as I walked through the Urban Coop I spied these lovely looking bunches of organic asparagus. They chose me… as is said in metaphysical terms.
 
So, I took them home. Now luckily the Urban Coop had the other required ingredients to make what I had planned. Flour, vegan butter, soya milk and yes, cream cheese de Hungry Soul.  Really you are talking about two ingredients – asparagus and bechamel.
 
Asparagus can be eaten in so many ways; oven baked, in a lovely pasta sauce, steamed eaten as is, along with a light vinaigrette or as with a nice bechamel … they all taste good.
 
Enough for 4
 
INGREDIENTS

• A bunch of asparagus … 4 to 5 each, well you may want 2 bunches
• A tub of Cracked Black Pepper – Hungry Soul Cream Cheese
• Bechamel
• 2 tbsp vegan butter
• 2 tbsp of flour
• 300 ml soya milk
• Pinch of nutmeg
• Sea salt

 
 
METHOD
For the bechamel:

• Soften the vegan butter
• Add the flour and stir until it is well mixed in with the melted butter
• now adding the soya milk nice and slowly, stir continuously to make a smooth sauce,
• the idea is to add a little of the milk, stir till incorporated, then add more and more, making sure the sauce is never lumpy.
• Add two to three tbsp of Hungry Soul to make it oh so delicious, the black pepper works well here.
• Once all stirred up taste it to see if you would like to add a little salt and set aside.

 

• Steam the asparagus until just soft, not too much or it loses its lovely flavour.
• Reheat the bechamel
• Serve 4 to 5 or more if it is only 2 of you and pour oven a nice amount of the bechamel when still hot

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Available in the good vegan fridge in the Urban Coop

Jacques, from Hungry Soul

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