Garden fresh Asparagus Carrot Spread topping for canapes

Making spreads are really interesting, there are so many different ingredients you can use.
This one is a great option for a party or even to eat as a meal.
I like asparagus, it has a fresh earthly flavor, so good when you get it locally fresh:)
I added carrots, for their sweetness, to balance the earthly almost rich flavor of the asparagus.
I like to serve it on a canape(toasted bread), it makes it feel special!
Individual servings are always the most popular at a party:)

Garden Fresh Asparagus Carrot Spread topping for canapes
Makes 1 cup

6 stalks of asparagus
1 small carrot
2 Tablespoon's sour cream (vegan)
1 Tablespoon milk (I used almond)
1/2 teaspoon of fresh squeezed lemon juice
sea salt
bread (I used gluten free)
butter(vegan) for spread on top of bread after toasting!

Small stock pot bring 3 cups of water to boil with a good pinch of sea salt.
Wash and chop carrots into 1/2 inch rounds, then add to boiling water.
Wash and chop asparagus into 1/2 inch pieces, when carrots have been in water
for 5 minutes add the asparagus and cook another 5 minutes then drain and let cool.
When vegetables are cool add them to blender and sour cream, milk, fresh lemon
juice and 2 good pinches of sea salt.
Puree until smooth, taste for salt add more if desired:)
Toast bread, then butter, and cut into whatever shape you like!
Tip: When I made these for a small party they were the first to go, so make a lot.
                                                            Birch Life

Spaghetti Asparagus with Avocado dressed with a Sweet Date Sauce

Every one has liked the asparagus recipe that I have posted, so I have a very special one
to share with you all.
This one is decadent, and it is a very WOW presentation, but it is our secret it was so easy;)
I can't stop eating this one, the combination is creamy and sweet with the earthy
flavor of the asparagus YUMMY!!!!!!!!!!!!


Spaghetti Asparagus with Avocado dressed with Sweet Date Sauce

Serves 2

6 asparagus stalks
1 avocado
4 dates
1 Tablespoon butter (vegan)
sea salt
squeeze of fresh lemon juice

Wash asparagus then cut it in half the long way, then cut it in half again the long way,
so you have 4 long strips from 1 stalk of asparagus.
In a small stock pot boil water like you are making spaghetti, add a good pinch of sea salt.
Add asparagus strips to boiling water and blanch for 3 minutes.
Then drain, and put on paper towel to absorb excess water.
Wash avocado, and cut open, scoop out the flesh.
Add pinch of sea salt, and squeeze lemon juice over,
mash with fork until creamy.
In a small saute pan melt butter, cut dates into small pieces, add to pan
stir for a few minutes until caramel color.
Cooks quickly so watch it closely.
Place asparagus spaghetti on a plate and add half the avocado creme to the top,
then spoon half the date sauce on top and around the plate.

                                                       Birch Life

 

Creamy Asparagus Pasta Salad Over Refreshing Crisp Romaine Lettuce

This recipe is so yummmmmmy, when I make it the comments I get are:
" I could eat the whole bowl, the asparagus is so flavorful"
" The crisp lettuce gives it a whole new level of flavor"
This is a must try, and very simple to make.
So try it and let me know how you like it:)


Creamy Asparagus Pasta Salad Over Refreshing Crisp Romaine Lettuce
serves 2 large portions or 4 small portions

8 stalks of asparagus
1/4 lb (250 gram)  of uncooked pasta ( I used a casarecce)
1/2 cup reserves cooking water from pasta
2 good Tablespoons of mayonnaise ( I used vegan)
2 Tablespoons of butter (vegan)
1 head of Romaine lettuce
1/2 teaspoon of sea salt

Cook pasta as directed on the package, but remember to reserve 1/2 cup of the cooking water
before you strain. Then add 1 tablespoon of butter to strained pasta.
Wash and cut asparagus into 11/2 inch pieces
Melt 1 tablespoon of butter in a medium heat skillet, add asparagus and pinch of sea salt
cook for 4-5 minutes or until tender.
Mix reserved cooking water and mayonnaise with 1/2 teaspoons of sea salt until well combined.
Then add pasta and asparagus and mix until coated.
Taste for seasoning add more if desired!!!!
Wash and shred with hands the romaine lettuce, put on individual plates season with a pinch
of sea salt before adding the asparagus mixture on top:)
               
                                                                    Birch Life

 

Chunky creamy asparagus mushroom soup vegan

This soup is one of my favorites:) I have always like cream of mushroom soup, but eating vegan

getting a true creamy flavor is hard,but not now! This soup ticks all the boxes. The soup has texture,

 thick flavor, slight crunch,and is creamy almost velvety. Asparagus gives it that slight crunch, you cook it only

until there is a slight crunch. Enjoy the recipe which is simple put so tasty  :)

Chunky creamy asparagus mushroom soup

serves 2 or 1 hungry person:)

16 stalks asparagus

6 brown button mushrooms

3/4 cup water

3/4 cup milk (I used oatly)

2 Tablespoons potato starch

2 Tablespoons butter + 2 teaspoons butter

1 teaspoons fresh lemon juice

 1/4 teaspoons sea salt

Wash and cut asparagus into 11/2 inch pieces, wash and cut mushrooms length wise into chunky pieces set

mushrooms aside.

 Melt 2 Tablespoons butter in a deep sided skillet

when melted add asparagus, fresh lemon juice and 1/4 teaspoons sea salt saute 5 minutes or until a slight crunch.

When done remove from pan leaving any juices in the pan. 

Then add the mushrooms, 1 teaspoon of butter 

Saute for 2 minutes if it becomes dry add a few drops of water.

Mix water and milk with potato starch until well combined.

Slowly add wet mixture to mushrooms and stir until thickened, then add the 

asparagus back in and stir until well combined.

If soup is to thick slowly add water or milk until desire thickness (I like it thick)

Then add last 1 teaspoon of butter.

Sea salt to taste!

   

                                                             Birch Life