Asparagus On Toast with Creamy Maple Mustard Sauce
Asparagus season is so short, we try to enjoy the lovely fresh asparagus as often as possible. This makes an elegant brunch or lunch menu.
Serving Size: 2
- 1 lb. fresh asparagus, trimmed
- 6-8 slices bread
- 1½ cups soy yogurt
- 1 teaspoon vegetable bouillon powder
- 1 teaspoon mustard (more if you desire)
- 3 tablespoons nutritional yeast
- splash maple syrup
- white pepper
- If you have white asparagus, you will need to peel the lower part of the asparagus using a vegetable peeler.
- Trim off the woody bottom.
- Place the prepared asparagus in a large skillet and cover with water.
- Bring the waster to boil, then turn the heat down and cook for about 3-5 minutes until the asparagus is tender crips.
- Meanwhile, place the soy yogurt in a saucepan.
- Add the vegetable bouillon and stir to mix.
- Add the mustard, nutritional yeast and maple syrup and mix well.
- Bring the heat to low and warm the sauce.
- Season to taste with additional salt and white pepper.
- Toast the bread.
- Place 1 or 2 slices of toast on each plate.
- Lay the asparagus on the bread and then spoon the sauce over the top.
- We garnished the dish with chive blossoms.