- Saute the diced onions in coconut oil until they turn translucent.
- Blanch the asparagus pieces in boiling water for 2 minutes and drain immediately.
- Place the sautéed onions, blanched asparagus, coconut cream, parsley, lemon juice, and salt and pepper into a blender.
- Blend really well. Serve warm or cold.
All nutritional data are estimated and based on per serving amounts.
- Calories: 70
- Sugar: 2 g
- Fat: 6 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 2 g