Roasted Asparagus With Coconut Mushroom And Tofu Cream Sauce

Roasted asparagus gets smothered in richly flavorful mushroom-tofu cream.

A yin yang is happening with the weather. One day the beautiful sun is out and the next wintry chills make the spine shiver, announcing that Jack Frost is far from being overthrown. Sadly enough, we are expecting more snow flurries this week and coldness always brings about reasons for making warm meals aplenty.
There's certainly nothing like the aroma of roasted vegetables. It fills up a kitchen with the beautiful promise of a spectacular dinner. Picturesque asparagus is a perfect candidate for a simple coconut curry sauce aided by chunky mushrooms and tofu. Upon being plated, the wondrous eye sees a deep, rich green coated in golden hue. Nostrils flare at varied scents peppering the nose. With the first bite of creamy decadence comes the taste of solid sophistication.
Meal is perfect for two. Or for one person to split in half. 

Roasted Asparagus With Coconut Mushroom And Tofu Cream Sauce Ingredients and Preparation

1 lb asparagus, rinsed and trimmed
good amount olive oil
1 teaspoon salt
1 teaspoon garlic
1 teaspoon Italian seasonings
1/4 teaspoon black pepper

1 cup mushrooms
1 tablespoon olive oil
1/3 cup So Delicious Culinary Coconut Milk
2 tablespoon coconut milk
1/2 tofu, diced
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon turmeric
1/4 teaspoon black pepper

Preheat oven to 450 degrees.

On a cookie sheet, massage olive oil, salt, garlic, Italian seasonings, and black pepper onto asparagus, coating evenly. Roast for 13-17 minutes.

Browned and fragrant.

Definitely ready for the sauce.

First heat mushrooms until shrinkage occurs. Stir in tofu cubes, coconut cream, and coconut milk.

Very thick consistency, but perfect for making curries, ice creams, and puddings.

After adding remainder of ingredients, cook sauce for 7-10 minutes.

Pour sauce over asparagus. For added flavor sprinkle coriander atop if desired.

Closeup.