Vegan Asparagus & Egg Almondine
This recipe for vegan asparagus & egg almondine is a wonderful side that will brighten any table it’s served on.
Servings: 4 people
Prepare the vegan egg yolk following the recipe here.
Sauté asparagus for 4-5 minutes in a pan (or until tender) then add to a ice bath to preserve the colour.
Add the almonds in an even layer to a big frying pan. Toast them in a dry pan until lightly golden (medium-high heat). Add butter and shallots, cook for about 2-3 minutes, stirring from time to time, until the shallots are soft. Add grated garlic and stir for about 30-60 seconds, until the garlic turns fragrant.
Arrange asparagus on a serving plate, pour over the vegan egg yolk sauce and finish with the almondine mixture.
Calories: 151kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Potassium: 242mg | Fiber: 3g | Sugar: 2g | Vitamin A: 567IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg