Truffle Asparagus
Blanched white asparagus in a warm, creamy truffle and silken tofu sauce.
- Prep
- 10 min
- Cook
- 8–10 min
- Serves
- 2
Ingredients
- 1 bunch white asparagus, ends trimmed, peeled, and cut into pieces
- Salted water, for blanching
For the sauce
- 150 g silken tofu
- 1.5 tbsp nutritional yeast
- 1 tbsp truffle oil
- 1 tsp garlic powder
- Salt, to taste
Nutrition
Per serving (1/2 of batch), estimated
- Calories
- 165 kcal
- Protein
- 11.6 g
- Carbohydrates
- 12.1 g
- Fat
- 9.2 g
- Fibre
- 5.2 g
Method
- 1
Bring a pot of salted water to a boil. Add the white asparagus and blanch for 4–5 minutes until just tender. Drain and set aside.
- 2
In a blender, combine silken tofu, nutritional yeast, truffle oil, garlic powder, and salt. Blend until smooth and creamy.
- 3
Transfer the sauce to a saucepan and gently heat over low-medium heat for 2–3 minutes, stirring continuously until warm.
- 4
Toss the blanched asparagus in the warm truffle tofu sauce or serve the sauce poured over.
Truffle oil is best used for aroma, so a little goes a long way. Serve this as the vegetable component of a plate with a protein source and whole grain rather than relying on the creamy sauce to make it filling.
Notes
Nutrition basis: Trimmed white asparagus bunch assumed 400 g (generic asparagus proxy); truffle oil modelled as olive oil. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.