Steamed Asparagus With Citrus Cream Sauce

Recipe Ingredients

1		Orange
2 tablespoons	30ml	Unbleached flour
2 tablespoons	30ml	Safflower oil
1 1/2 cups	355ml	Soy milk
		= (or rice milk or other non-dairy milk)
1/2 teaspoon	2.5ml	Sea salt
1/4 teaspoon	1.3ml	Lemon pepper
		= (or white pepper)
2 lbs	908g / 32oz	Asparagus - tough ends trimmed
1/3 cup	78ml	Cashews - toasted, and
		Roughly chopped

Recipe Instructions

Peel the orange, then cut into segments over a bowl to catch the juices, cut the segments into small pieces, and set both the juice and chopped pieces aside.

In a small saucepan, whisk together the flour and safflower oil to form a smooth paste. Add the soy milk, salt, and lemon pepper, and whisk well to combine.

Place the saucepan over medium heat and cook the mixture, while stirring constantly, for 3 to 4 minutes or until thickened. Add the reserved orange juice and pieces to the sauce, stir well to combine, and remove the saucepan from the heat.

Place the asparagus spears in a steamer basket and steam for 3 to 4 minutes or until tender. Transfer the steamed asparagus to a large platter, pour the sauce down the center of the spears, sprinkle the cashews over the sauce, and serve.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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