{"id":4726,"date":"2019-10-17T16:39:19","date_gmt":"2019-10-17T19:39:19","guid":{"rendered":"https:\/\/holavegan.theblogpress.com\/?p=4726"},"modified":"2026-04-13T06:16:13","modified_gmt":"2026-04-13T09:16:13","slug":"crema-de-esparragos","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/crema-de-esparragos\/","title":{"rendered":"Crema de esp\u00e1rragos"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Me declaro FAN de los esp\u00e1rragos. Es uno de los vegetales que m\u00e1s me gusta, por lo general los hago salteados con ajo y aceite de oliva, previamente blanqueados para que est\u00e9n tiernos, pero no dejen de sentirse crujientes. No los consumo todo el a\u00f1o porque, claramente, cuando no es \u00e9poca, no se consiguen y cuando empiezan a verse salen realmente caros. Pero el fin de semana estuve en el Barrio Chino, y encontr\u00e9 una oferta: 2 atados por $130. As\u00ed que decid\u00ed usar un atado para hacer una crema que acompa\u00f1\u00f3 muy bien a estas pastas.<\/p>\n

Te cuento que us\u00e9 varios ingredientes porque ten\u00eda un poquito de cada uno. Pero, antes de que te d\u00e9 fiaca y pienses que son muchas cosas, te aclaro que pod\u00e9s obviar 1 o 2. Por ejemplo, si no ten\u00e9s yogur de leche de coco natural, pod\u00e9s usar solamente el queso de casta\u00f1as, le agreg\u00e1s m\u00e1s leche y listo. Y si no tuvieras el queso tampoco, pod\u00e9s procesar los esp\u00e1rragos con la leche y vas a obtener una crema suave y tan rica como esta. La consistencia ser\u00e1 m\u00e1s l\u00edquida, pero va a quedar s\u00faper bien igual.<\/p>\n

\"\"<\/a><\/p>\n

Por \u00faltimo, yo cort\u00e9 las “cabecitas”, o, mejor dicho turiones, (para meter un poco de wikipedia) y los salte\u00e9 a parte para sumarle a la salsa un poco de textura, es que son tan tiernos y ricos que me daba “penita” procesarlos. Le agregu\u00e9 unas olivas negras y decor\u00e9 con almendras tostadas y bayas de goji activadas. Pero vos us\u00e1 lo que tengas en casa, si ten\u00e9s nueces, est\u00e1 perfecto. O semillas de girasol. No te olvides de activar los frutos secos y semillas, SIEMPRE. De esta manera elimin\u00e1s cualquier residuo que pueda actuar como antinutriente para nuestro organismo.<\/p>\n

Bueno, a la receta! Que te quede ricaaa!!!<\/p>\n

 <\/p>\n

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Crema de esp\u00e1rragos<\/h2>\n
con yogur natural y queso de casta\u00f1as<\/span><\/div>\n <\/div>\n \n
\n
Servings <\/span>4<\/span><\/div>\n \n <\/div>\n \n
\n \n

Ingredients<\/h3>
  • 1<\/span> cebolla peque\u00f1a<\/span><\/li>
  • 1<\/span> diente<\/span> ajo<\/span><\/li>
  • 1<\/span> atado<\/span> esp\u00e1rragos<\/span><\/li>
  • 2<\/span> cdas<\/span> queso crema de casta\u00f1as de caj\u00fa<\/span><\/li>
  • 100<\/span> cc<\/span> leche de coco<\/span> u otra leche vegetal<\/span><\/li>
  • 200<\/span> cc<\/span> yogur de coco natural<\/span> u otro yogur vegetal<\/span><\/li>
  • 2<\/span> cda<\/span> levadura nutricional<\/span><\/li>
  • 1<\/span> cdita<\/span> sea salt<\/span><\/li><\/ul><\/div>

    In addition<\/h4>
    • c\/n<\/span> aceitunas negras picadas<\/span><\/li>
    • c\/n<\/span> almendras activadas y tostadas<\/span><\/li>
    • c\/n<\/span> bayas de goji<\/span><\/li>
    • c\/n<\/span> aceite de oliva<\/span><\/li>
    • c\/n<\/span> pimienta<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
      \n

      Instructions<\/h3>
      • Lavar y quitar la parte blanca de los esp\u00e1rragos. <\/span><\/div><\/li>
      • Cortar las cabecitas y reservar.<\/span><\/div><\/li>
      • Colocar los tallos en una olla con agua hirviendo durante unos minutos hasta que est\u00e9n blandos.<\/span><\/div><\/li>
      • Cortar el ajo y la cebolla y dorarlos en una sart\u00e9n con un chorrito de aceite de oliva.<\/span><\/div><\/li>
      • Agregar los esp\u00e1rragos a la sart\u00e9n y saltearlos hasta que est\u00e9n doraditos.<\/span><\/div><\/li>
      • Colocar en el vaso de la licuadora los esp\u00e1rragos salteados, el yogur, el queso de casta\u00f1as, la leche de coco, la levadura nutricional, la sal y pulsar hasta que quede una crema.<\/span><\/div><\/li>
      • En una sart\u00e9n peque\u00f1a colocar un chorrito de aceite de oliva y saltear las cabecitas de esp\u00e1rragos. Agregar las aceitunas picadas y una cucharada de levadura nutricional.<\/span><\/div><\/li><\/ul><\/div>

        Para emplatar<\/h4>
        • Colocar la pasta en una fuente o plato.<\/span><\/div><\/li>
        • Volcar por encima la crema de esp\u00e1rragos y agregar las cabecitas salteadas con olivas.<\/span><\/div><\/li>
        • Cortar groseramente las almendras previamente tostadas y agregar las bayas de goji.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n <\/div>\n \n \n \n
          \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n

           <\/p>\n

           <\/p>","protected":false},"excerpt":{"rendered":"

          Me declaro FAN de los esp\u00e1rragos. Es uno de los vegetales que m\u00e1s me gusta, por lo general los hago salteados con ajo y aceite de oliva, previamente blanqueados para que est\u00e9n tiernos, pero no dejen de sentirse crujientes. No los consumo todo el a\u00f1o porque, claramente, cuando no es \u00e9poca, no se consiguen y …<\/p>","protected":false},"author":7,"featured_media":14989,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":682,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[272,5407,307,5413,315],"tags":[386,494,809,1069,1464,1918],"class_list":["post-4726","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alacena","category-para-comer-todos-los-dias","category-pasta-2","category-quesos","category-recetas","tag-almendras","tag-bayas-de-goji","tag-coconut-yogur","tag-esparragos","tag-leche-de-coco","tag-pastas"],"yoast_head":"\nCrema de esp\u00e1rragos - Hola Vegan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crema de esp\u00e1rragos - Hola Vegan\" \/>\n<meta property=\"og:description\" content=\"Me declaro FAN de los esp\u00e1rragos. Es uno de los vegetales que m\u00e1s me gusta, por lo general los hago salteados con ajo y aceite de oliva, previamente blanqueados para que est\u00e9n tiernos, pero no dejen de sentirse crujientes. 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