• Wash, trim and cut asparagus into thirds. Set aside.
• In a saute pan, add vegan margarine, olive oil and minced shallots. Saute for a few minutes until tender.
• Add the asparagus and cook until crisp tender. Then add one tablespoon of flour, stirring to cook out the raw flour taste.
• Add the coconut milk, vegetable broth, salt and pepper. Stir to combine and bring to a boil, reduce heat and simmer, stirring occasionally until thickened.
• Add chopped parsley and paprika for garnish. Serve with garlic toast.

FOR THE GARLIC TOAST:

• Preheat oven to 400 degrees.
• In a small bowl, add olive oil to minced garlic whisking to combine.
• Slice baguette into 1" pieces and brush each side with garlic oil mixture.
• Place on a parchment lined baking sheet and bake until golden, about 10-15 minutes, flipping if necessary for an even toast.