I do the bulk of my blog brainstorming while running.
I also meditate, reflect, relax, let my mind go wherever. I feel like a lot of people are like that. If you were standing in the middle of a gym and could read minds, you wouldn’t be able to hear the treadmills or the rhythmic clank of the circuit weights. All you’d hear is the deafening din of everyone’s minds going 100 miles per hour.
Last week or so, I was running, but my thoughts weren’t going anywhere at all. I was just sort of in a hazy meditation. For some reason, I was chanting “avocado toast” under my breath.
Please don’t ask my why I was saying “avocado toast” over and over, because I don’t know. I wasn’t particularly hungry. I could have been saying “elbow smurf” or “can of coke” or “your mom’s butt.”
But I wasn’t saying any of those things. At some point in the run, “avocado toast” became “asparagus toast.” So that’s where this came from.
The asparagus spread was stupid easy to make. All I did was blanch some stalks and puree them with white beans and a few other things. It was that simple. Right before I blanched them, I cut off the very tips of the asparagus. I fried them up a bit in some garlic and coconut oil. YUM.
The asparagus spread also makes a great chip dip (for real) and pasta sauce. Kind of like pesto, sort of. Only with less oil and no parm. And who ever thought that you could dip chips in asparagus of all things, and it would be tasty?
With spring just around the corner, there’s going to be a lot of asparagus lovin’ going around. One super popluar (non vegan) way to eat asparagus is with a fried egg on top. I admit of having eaten this in my pre-plant-based days. I decided to make a little trompe l’oeil egg out of a yellow grape tomato and a little cashew cream. You can totally skip this if you want, but it adds a little color and fun. Which are generally thought to be good things.
- 1 lb asparagus
- juice of 1 lemon
- 1 cup of northern white beans
- 1 shallot
- an additional tbsp lemon juice
- salt to taste (about 1/4-1/2 tsp)
- coconut oil
- lemon zest and black pepper
- cashew cream
- yellow grape tomatoes
- Prepare an ice bath in a mixing bowl. Set aside.
- Cut off the woody ends of the asparagus and throw them away. Cut off the tips and set them aside for later.
- Bring 4 cups of water to a boil in a wide, deep skillet. Add the lemon juice.
- Submerge the asparagus in the boiling water for 2.5 minutes, then immediately submerge in the ice bath.
- Once the asparagus is cooled, puree it with the white beans, shallot, tbsp of lemon juice, and salt.
- Dry out the skillet that you blanched the asparagus in. Ad a little coconut oil and let it melt over medium heat. Slice in some garlic.
- Fry the asparagus tips for about 3-4 minutes. Salt immediately.
- To serve, spread the asparagus puree on toast and sprinkle with the asparagus tips, lemon zest, a freshly grated black pepper. A pinch of two of salt, maybe.
- To make the "eggs", squeeze a little cashew creme on the toast. Slice a bit off a grape tomato and place it in the center of the cashew cream. Enjoy!