Ingredients
- 10 asparagus shoots, chopped and blanched (2 min)
- 1/4 onion, diced and cooked in coconut oil
- 2 Tablespoons coconut cream
- 2 Tablespoons fresh parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon salt (or to taste)
- Dash of pepper (omit for AIP)
Instructions
- 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.
Notes
All nutritional data are estimated and based on per serving amounts.
Nutrition
- Calories: 70
- Sugar: 2 g
- Fat: 6 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 2 g