|Lady Persephone has sprung a pretty plated meal.|
Originally asparagus, being a dark, intense shade of grass green and all, was conceived for St. Patrick's Day. Life has been busily chaotic with grad school at its near bittersweet end. Thesis paper, painting preparation, and obsessive search for summer plans have taken bulk of my mind and body activity.
Still, an asparagus meal, perfect fit for special occasion, especially with a dollop of butternut squash puree and crispy gardein Crabless Cakes, evokes spring promise.
For added color, perhaps a vibrant pop of red and sweetness, I would suggest plump cherry tomatoes atop of the butternut squash puree.
1/2 cup butternut squash, cut and cubed
1/3 cup nutritional yeast
1 teaspoon lemon juice
1 teaspoon garlic
1 teaspoon salt
Bring butternut squash to a boil.
Drain some not all of water.
In a blender or food processor, combine butternut squash with nutritional yeast, lemon juice, garlic, and salt. Pulse well.
After boiling asparagus (or steaming), drain and plate.
Pour butternut squash puree over top. Serve with hot gardein's Crabless cakes.
|Golden yellow butternut squash puree layering dark green asparagus.|
|Simple fancy feast.|