healthylittlepeach
WHOLE30 Creamy Asparagus Casserole
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Preheat oven to 350F. Clean and cut asparagus and cover bottom of coated casserole dish.
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In a small skillet, heat 1 tbsp ghee, water chestnuts, mushrooms and garlic. Cook about 5 mins.
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In a blender add the hot water, nutritional yeast, cooked mushrooms, water chestnuts and garlic
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Also add salt and pepper to taste. Blend on high for 30-40 seconds until thick and creamy.
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Pour the creamy mixture over the asparagus and place in oven on 350F for 30-40 mins.
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Slice onion and place in a large bowl along with coconut milk and apple cider vinegar. Mix together
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Mix the almond flour, tapioca flour and seasoning in a bowl. See blog for keto sub.
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Heat oil of choice over medium high heat in a skillet. I used ghee.
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Using tongs, grab a handful on onion slices and mix in the flour. Shake any excess off. Place in oil
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Allow to cook for 30-40 seconds on each side or until browned.
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Remove the casserole from the oven and top with the crispy onion straws.
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Mac
My name is Mac and I am a recipe creator for my blog Healthy Little Peach. W30, Keto and Paleo
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