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Baked Potatoes with Asparagus Topping

Begin by having 6 medium potatoes baked.

Ingredients:

Asparagus Topping:

1 onion, diced

2 cloves garlic, chopped

6-8 tablespoons water

3 tablespoons cold-pressed olive oil

1 pound fresh asparagus cut in 1-inch pieces

½ teaspoon salt

2 tablespoons nutritional yeast flakes (optional)

Sauce:

2 cups water

½ cup cashews

1 teaspoon Herbamare or salt

3 tablespoons yeast flakes

¼ cup unbleached white flour

Pinch sweet basil

Directions

Asparagus Topping:

  • Sauté onion and garlic in 3-4 tablespoons of water on medium heat for about 15 minutes.
  • Add the asparagus, the remaining tablespoons of water, 3 tablespoons of oil, and salt.
  • Cook covered for about 15 minutes until tender. Add the yeast flakes if desired.

Sauce:

  • Blend cashews in 1 cup of water until smooth.
  • Add the next 2 seasonings, flour, and the remaining water. Blend again.
  • Add the sweet basil.
  • Pour into a saucepan and cook until thickened, stirring frequently.

Serving

  • To serve, cut the baked potatoes in half and mash open with a fork.
  • Spoon on the sauce and top with the asparagus mixture.

© 2018 – 2020, Wildwood Sanitarium. All rights reserved.

Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.

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