Creamy Lemon Asparagus Entrée
It’s Tasty Tuesday! Even though yesterday was officially National Asparagus Day, we should be celebrating the health benefits of Asparagus everyday! We cannot get enough of this versatile vegetable and we had fun making this super simple summer-inspired recipe together as a family.
Check out this amazing entrée below:
1 bunch asparagus (trimmed and washed)
1 pinch sea salt
1 pinch black pepper
2 medium lemons (sliced thinly)
1/2 Tbsp. olive oil
10-12 ounces gluten free pasta
2 1/2 cups unsweetened plain almond milk or other dairy free milk
3-4 Tbsp. oat flour
1-2 Tbsp. nutritional yeast (optional, but it makes it taste cheesy)
Preheat oven to 400 degrees F. Add asparagus to a baking sheet and toss with 1/2 Tbsp. olive oil and a pinch each of salt and pepper. Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and set aside.
In the meantime, bring a pot of water to boil and cook pasta according to the instructions.
In a small pot on the stovetop, add 1/2 cup dairy-free milk and 3 Tbsp oat flour. Whisk together until well mixed. Cook for 30 seconds, then whisk in the rest of the almond milk, 1/2 cup at a time. Add another pinch of pepper and whisk over slightly lower heat until thickened.
Next, add the nutritional yeast and blend until creamy and smooth.
Once your sauce has reached desired thickness, add lemon juice to taste, and stir.
Divide your pasta among 3-4 serving plates, top with asparagus and creamy sauce. Serve with a lemon wedge.