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