Steamed Asparagus With Citrus Cream Sauce

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Steamed Asparagus With Citrus Cream Sauce

 

1 orange

2 tablespoons unbleached flour

2 tablespoons safflower oil

1 1/2 cups soy milk

1/2 teaspoon sea salt

1/4 teaspoon lemon pepper or white pepper

2 pounds asparagus, tough ends trimmed

1/3 cup cashews, toasted, and roughly chopped

 

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.

Serves 6.

 

 

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