Grilled Asparagus with Cream Sauce over Ribbons Recipe

grillmag April 9, 2016 0
Grilled Asparagus with Cream Sauce over Ribbons Recipe


Cream Sauce
  • ½ teaspoon olive oil
  • 2 cloves garlic, minced
  • ¾ cup Silk Unsweetened Original Cashew Milk
  • ½ cup vegetable broth
  • ⅓ cup pine nuts
  • 1 tablespoon cornstarch
  • ⅛ teaspoon white pepper
  • Salt, to taste
Grilled Asparagus Saute
  • 10 spears asparagus, woody ends trimmed
  • 1 teaspoon olive oil
  • 2 cups sliced baby bella or button mushrooms
  • ½ cup thinly sliced leeks
  • ¼ teaspoon dried oregano
  • 2 teaspoons lemon juice
  • Salt and pepper, to taste
  • Optional: Truffle salt, for garnish/finishing
  • 2 medium-sized zucchini, peeled into ribbons


Cream Sauce
  1. Warm olive oil in a sauté pan over medium-low heat, add garlic and sauté until golden.
  2. Place garlic, Unsweetened Original Cashew Milk, vegetable broth, pine nuts and cornstarch in a blender. Puree until very smooth.
  3. Pour sauce into sauté pan and bring to a boil over medium heat. Adjust to heat to medium-low and simmer sauce, stirring occasionally, until the sauce has thickened (roughly 10 minutes). While the sauce is reducing, start prepping asparagus/mushroom sauté.
  4. Stir white pepper into the sauce and season with salt, to taste, before serving.
Grilled Asparagus Saute
  1. Heat grill with a high-medium flame (roughly 300F). Once hot, place asparagus on grate and grill for 2-3 minutes, flip and grill for another 3 minutes, or until there are visible char marks. Transfer asparagus to a plate and let cool until you can handle them.
  2. Warm olive oil in a medium sauté pan over medium heat. Add mushrooms and leeks to the pan once hot, sautéing until the mushrooms have reduced in size and have softened.
  3. Chop grilled asparagus into 2-inch long pieces and add them to the pan, along with oregano. Stir together and cook over medium-low for another two minutes. Stir in lemon juice and season mixture with salt and pepper to taste.
  1. Divide zucchini ribbons into two bowls, top each with cream sauce and veggie sauté. Finish with a small pinch of truffle salt and serve warm. Enjoy!

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