Sunday, May 22, 2011

Creamy Asparagus on Toast

2 tbsp olive oil
1 cup onion, chopped
1 tbsp minced garlic
1 tsp dried thyme
1 tsp black pepper
1/2 tsp sea salt
1/4 tsp celery seeds
1.5 lbs asparagus, cut in 2 inch pieces
1/2 cup to 1 cup water
1/2 cup whole spelt flour
2 cups almond milk
toasted bread
Fresh Italian Parsley

Saute the oil, onion, garlic, thyme, black pepper, salt, and celery seeds in a saute pan over medium heat for 5 minutes, or until the onions are translucent, stirring frequently.
Add the asparagus and cover the bottom of the pan with about 1/4 inch of water or less. Continue cooking until the asparagus is bright green and just tender. Add water if necessary but the goal is to have the water evaporated.
Add the four and stir for a few more minutes, until the flour starts to brown. Transfer to a blender.
Blend with the almond milk for 30 seconds on high speed until a thick chowder is formed. Return to the pan and heat for 2 minutes, while toasting the bread. Serve the chowder over the toast. Garnish with parsley.

1 comment:

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