What a tasty combination this is: asparagus with walnuts. This makes a very elegant side dish.
Serving Size: 4
- 1 lb. green asparagus
- 1/2 cup walnuts, finely chopped
- 1/2 cup soy cream
- Splash of soy sauce or Tamari
- 1/2 teaspoon sesame oil or walnut oil
- salt and white pepper
- Cut the woody ends of the asparagus off.
- Bring a pot or large pan of lightly salted water to boil.
- Gently lay the asparagus in the boiling water and cook until soft, but still somewhat of a bite to them. (al dente)
- Meanwhile, chop the walnuts finely.
- In a small sauce pan, heat the oil of choice.
- Add the walnuts and lightly toast.
- When the walnuts begin to release their aroma, remove 1-2 tablespoons full to use as garnish.
- Turn the heat to low, and add the soy cream and soy sauce or tamari.
- We lightly pureed the mixture using a staff or immersion blender. We only lightly pureed, as we wanted a grainy, nutty mixture, not a smooth puree.
- Taste and season accordingly with salt and white pepper.
- If the sauce is too thick, you can add a bit of water or more soy cream.
- When the asparagus are cooked, drain and place on a serving platter.
- Pour the walnut sauce on top and sprinkle the remaining walnuts as a garnish.
Cooking the asparagus with a 1/2 teaspoon of baking soda will help keep the bright green color and will not flavor the asparagus.