AUTOPLAY
WHOLE30 Creamy Asparagus Casserole
11 steps
Preheat oven to 350F. Clean and cut asparagus and cover bottom of coated casserole dish.
1. Preheat oven to 350F. Clean and cut asparagus and cover bottom of coated casserole dish.
1
In a small skillet, heat 1 tbsp ghee, water chestnuts, mushrooms and garlic. Cook about 5 mins.
2. In a small skillet, heat 1 tbsp ghee, water chestnuts, mushrooms and garlic. Cook about 5 mins.
2
In a blender add the hot water, nutritional yeast, cooked mushrooms, water chestnuts and garlic
3. In a blender add the hot water, nutritional yeast, cooked mushrooms, water chestnuts and garlic
3
Also add salt and pepper to taste. Blend on high for 30-40 seconds until thick and creamy.
4. Also add salt and pepper to taste. Blend on high for 30-40 seconds until thick and creamy.
4
Pour the creamy mixture over the asparagus and place in oven on 350F for 30-40 mins.
5. Pour the creamy mixture over the asparagus and place in oven on 350F for 30-40 mins.
5
Slice onion and place in a large bowl along with coconut milk and apple cider vinegar. Mix together
6. Slice onion and place in a large bowl along with coconut milk and apple cider vinegar. Mix together
6
Mix the almond flour, tapioca flour and seasoning in a bowl. See blog for keto sub.
7. Mix the almond flour, tapioca flour and seasoning in a bowl. See blog for keto sub.
7
Heat oil of choice over medium high heat in a skillet. I used ghee.
8. Heat oil of choice over medium high heat in a skillet. I used ghee.
8
Using tongs, grab a handful on onion slices and mix in the flour. Shake any excess off. Place in oil
9. Using tongs, grab a handful on onion slices and mix in the flour. Shake any excess off. Place in oil
9
Allow to cook for 30-40 seconds on each side or until browned.
10. Allow to cook for 30-40 seconds on each side or until browned.
10
Remove the casserole from the oven and top with the crispy onion straws.
11. Remove the casserole from the oven and top with the crispy onion straws.
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