Servings: 9 | Prep Time: 10 Min | Cook Time: 45 Min
INGREDIENTS
1 bunch asparagus, trimmed
2 cloves garlic, minced
1 yellow onion, diced
1 lemon (juice divided)
2 tablespoons olive oil
1 can (13.5 oz) coconut milk
1/2 baked and peeled potato
Salt and pepper to taste
1 teaspoon sugar
1/2 cup scallions, sliced
DIRECTIONS
Roast the Asparagus:
Preheat oven to 400°F (200°C).
Place trimmed asparagus on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
Roast for 15-20 minutes or until tender and slightly crispy.
Bake the Potato:
Preheat oven to 400°F (200°C).
Wash and pierce with a fork.
Bake for 45-60 minutes or until tender. Let cool slightly, then peel one and cut it in half.
Sauté the Aromatics:
In a large pan, heat 1 tablespoon of olive oil over medium heat.
Add minced garlic and diced yellow onion. Sauté until soft and fragrant, about 5 minutes.
Add a squeeze of lemon juice and stir.
Prepare the Creamy Mixture:
Add 1 can of coconut milk to the pan with the sautéed garlic and onion.
Add 1/2 of the baked and peeled potato. Mash it into the mixture to thicken.
Season with salt, pepper, and 1 teaspoon of sugar.
Stir well and simmer for about 10 minutes until the mixture thickens slightly.
Combine and Heat:
Add the roasted asparagus to the pan and stir to coat with the creamy coconut mixture.
Add 1/2 cup of sliced scallions and mix gently.
Final Touch:
Squeeze the remaining lemon juice over the dish just before serving.
Serve hot, either as a side dish or a light main course.
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