Ingredients
- 10 asparagus shoots, chopped and blanched (2 min)
- 1/4 onion, diced and cooked in coconut oil
- 2 Tablespoons coconut cream
- 2 Tablespoons fresh parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon salt (or to taste)
- Dash of pepper (omit for AIP)
Recipe Description
DESCRIPTION: This is a great side recipe in case you’re bored with sweet potato mash or cauliflower mash and want something a bit lighter and more refreshing. It’s really easy to make, but you should blanch your asparagus shoots before pureeing it and saute the onions for a sweeter flavor. Blanching the asparagus and adding in the lemon juice will also give you a bright green color and a fresher taste.
This recipe is Paleo as well as low carb/keto-friendly, and AIP (autoimmune-friendly). So it’s great to serve as a side dish when you have family or friends with different diets.
Recipe Directions
- Saute the diced onions in coconut oil until they turn translucent.
- Blanch the asparagus pieces in boiling water for 2 minutes and drain immediately.
- Place the sautéed onions, blanched asparagus, coconut cream, parsley, lemon juice, and salt and pepper into a blender.
- Blend really well. Serve warm or cold.
