Ingredients
Scale
- 1 bunch asparagus, trimmed
- 1 loaf grainy artesian bread, sliced thick and toasted
- 1 red onion, thinly sliced
- pinch of sugar
- 1 teaspoon balsamic vinegar
- 8 oz sliced portobello mushrooms
- 2 cloves of garlic, minced
- 1/2 cup heavy cream
- 4 ounces of chive and onion flavored Cream Cheese
- 2 teaspoons of fresh chives snipped, and divided
- salt & pepper
- 2 teaspoon of coconut oil, divided
Instructions
- Asparagus:
- Steam asparagus until tender crisp. ( I put mine on a paper plate, covered with another paper plate and microwave for 1 minute).
- Onions:
- Heat 1 teaspoon oil in a small skillet over medium heat, add onions, pinch of sugar, and balsamic vinegar, reduce heat and cook until caramelized. Salt and pepper to taste.
- Gravy:
- In a saucepan heat 1 teaspoon of oil and add the mushrooms and garlic on medium heat. Cook until liquid is released from the mushrooms and they begin to turn soft. Add heavy cream and bring to a boil, boil for 1 minute. Remove from heat and stir in cream cheese until melted. Stir in 1 teaspoon of chives.
- To Assemble:
- Place 1 slice of toast on plate. Top with 1/4 of the onion mixture. Lay asparagus spears over onions. Ladle mushroom gravy over asparagus. Garnish with remaining chives.