Vegan Creamed Asparagus on Toast with Roasted Chick Peas
This a plant-based twist on a classic dish from my childhood. As I’ve mentioned before, I grew up on a dairy farm, along with acres of vegetable gardens. When asparagus was in season, this dish was a stable after a long day working the farm. It was quick, easy and cheap. I would always enjoy helping my mom make the cream sauce which was made with fresh dairy milk. The classic dish used only the cream sauce over the toast. Over the years, I’ve adapted this childhood favorite to fit our current lifestyle and dietary preferences. The roasted chick peas add additional protein and a pop of color and flavor.
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Ingredients
- Asparagus
- Roasted Garlic Cashew Sauce – recipe link here
- Toasted bread – I use Italian or Scalia bread, but you can use whatever type of bread you like
- Chick peas (garbanzo beans) – fresh or canned
- Seasonings – smoked paprika, garlic and onion powder, salt and pepper
Tip
Make the Roasted Garlic Cashew Sauce ahead of time. You can make the day before or a few days before and simple reheat. See recipe here
Making the Roasted Chick Peas
The chick peas can be roasted at the same time as the asparagus.
Drain and rinse the chick peas, and place on a paper towel to get most of the moisture out.
In a medium mixing bowl – combine the chick peas, oil and seasonings, toss to coat.
Roast chick peas on a baking sheet or cast iron skillet at 400 degrees F for 10 minutes, give the pan a good shake and roast 10 minutes more. Remove from the oven
Roast the asparagus at the same time for 10-15 minutes until tender.
Putting it all together
- Toast the bread
- Place the asparagus on the toast
- Top with Roasted Garlic Cashew Sauce
- Top with Roasted Chick Peas and serve!
Ingredients
- 1 bunch Asparagus ends trimmed
- 1 tbsp Olive oil
- 1/4 tsp salt and pepper, each
- 4 slices Bread, of choice toasted
- 1-2 tbsp butter
Roasted Chick Peas
- 1 15oz chick peas, canned rinsed and drained
- 2 tsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/8 tsp salt
Roasted Garlic Cashew Sauce – recipe link here
Instructions
- Begin by preparing the Roasted Garlic Cashew Sauce
Roasted Chick Peas
- Preheat oven to 400 degrees Fahrenheit.
- Drain and pat dry the chick peas. Place in a medium mixing bowl.
- Toss with olive oil and spices. Spread out on a large sheet pan.
- Place in preheated oven for 10 minutes, remove toss and return to oven for 10 more minutes. Remove from oven.
Roast Asparagus
- Trim ends of the asparagus and place in a baking dish, drizzle with 1 Tbsp olive and salt and pepper.
- Bake at 400 degrees Fahrenheit in the same oven as the chick peas or separately. Roast for 10-15 minutes, until tender.
Complete dish
- Toast bread, and butter.
- Top toast with asparagus, roasted garlic cashew sauce and roasted chick peas.
- Serve and Enjoy!
Nutrition
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