A quick meal thats tasty and satisfying after you have spent the day in the garden. Its even better if you have picked the asparagus fresh from your own garden!
Prep time: 5 min | Cook time: 15 min | Total time: 20 min
Servings: 2 servings
1 lb asparagus
1 lb cremini mushrooms
1 small sprig of thyme or a pinch of dried thyme
1/2 tsp of concentrated vegetable boullion
500 g potato gnocchi
dairy-free cheese to garnish
In a hot saute pan, saute your sliced mushrooms until seared and they start to wilt.
Blanch the asparagus in a pot of boiling water until tender but not soft. Take the asaparagus out of the water (don't pour the water out!) and add to the mushrooms.
Add 1/4 cup of the asparagus water and the thyme to the vegetables.
Mix the potato starch with the boullion and a tablespoon of cold water and add to the vegetable to thicken the sauce.
Salt the boiling water from the asparagus lightly and add you gnocchi. Gnocchi cooks quickly - about 3 minutes.
When the gnocchi floats, strain it into the saute pan with the vegetables. Give it a toss and serve.
We enjoyed it, garnished with our homemade cashew cheese.