-
1
If using rice, start cooking that first.
-
2
Dice your onion and mushroom and mince your garlic.
-
3
Set aside.
-
4
Heat the first amount of olive oil in a pan over medium-high heat until it is nearly rippling, and will easily spread out to coat the pan.
-
5
Reduce the heat to medium.
-
6
Add the garlic, onion and mushroom to the pan, and saute until the onion begins turning translucent and the mixture is very fragrant.
-
7
Toss in all your spices (pepper through thyme).
-
8
At this point I use my Pyrex 2 cup measuring cup.
-
9
Add half of the milk and 1/3 of the cornstarch.
-
10
Mix that well in your handy dandy measuring cup and pour the slurry into the veggies.
-
11
This is my gluten-free version of a roux.
-
12
Stir it around and let the quick thickening roux soak up all those flavors.
-
13
Now add the rest of the milk and the broth.
-
14
Back to your measuring cup, add the remaining cornstarch and a little of the water.
-
15
Mix that until you have a milky slurry.
-
16
Add the rest of the water, mix to combine and pour into the pan with everything else.
-
17
Turn the heat up a bit and let your mixture bubble and thicken into a delicious gravy.
-
18
Now, in another skillet heat the remaining olive oil over medium-high heat.
-
19
Once the pan is hot add your green beans and asparagus.
-
20
You are going to saute and sear these veggies.
-
21
Toss the veggies around to get them coated in the olive oil and then add the garlic powder and crushed red pepper.
-
22
You only need to cook the veggies for a maximum of 5 minutes.
-
23
You want them to still be crisp so that you have something to chew on in the dish.
-
24
Plus the high heat sears them giving them a delicious flavor, but if you cook them too long then they will burn.
-
25
To serve put a bed of either pasta or rice on a plate, cover that with a layer of the sauteed vegetables, and smother them with your desired amount of gravy.
