Your best asparagus recipe? (vegan)?

Hi Katie,

My very favorite Asparagus recipe is marinating them in Balsamic vinegar, extra virgin olive oil, freshly chopped basil, flat leaf Italian parsley with minced garlic. Cook them on the grill . Its absolutely deliscious....

Pasta

1 lb Penne Rigate (100% whole durum wheat)

Veggies

3 Onions, medium size, coarsely diced

1 lb Carrots, thinly sliced

3 lbs Asparagus spears, cut bite-size (approx. 1 to 1 ½ inch)

1-1 lb 12 oz can Tomatoes, whole peeled, cut in pieces

or

1-½ lbs Roma Tomatoes, fresh, cut in pieces

1 6-oz. can Ripe Olives, sliced

Cayenne Pepper or Hot Sauce (to taste)

Sauce

1 cup Lemon Juice

1-15 oz can White Beans, drained

2/3 cup Nutritional Yeast

1 tbsp Corn Starch

(To enlarge the photo of the Penne with Asparagus, Carrots, Olives, Onions, Tomatoes, and a Lemon Bean Sauce, click on the photo or link)

Preparation

Begin by putting the water in the pasta pot or other cooking pot on the stove top. Turn on the heat and allow the water to come to a boil.

While the water is heating, wash and coarsely dice the onions. Wash and peel carrots and cut into thin slices. Wash and cut asparagus into bite-size pieces. Place all three cut up vegetables in a large microwaveable covered dish. Add the pepper to taste, and mix. Cover the dish and cook in microwave oven until vegetables are tender. Remove from oven and set aside.

When the water has come to a boil, cook Penne according to package instructions, which should be approximately 8-10 minutes for “al dente.” We suggest cooking the pasta after the veggies have been cooking for about 10 minutes

In a high-speed blender container, add Lemon Juice, drained canned White Beans, Nutritional Yeast (Note: Be sure to use “nutritional” yeast, not baking yeast), and Corn Starch. Cover and run blender at high speed until ingredients are smooth.

Pour blender contents into partially cooked vegetables, add the ripe olive slices, and mix together. If using tomatoes pieces, mix them in and cook in microwave oven until the vegetables are fork-tender. If using canned tomatoes, add with the pasta.

Remove from oven and add drained Penne. Mix well. If using canned tomatoes, place back in the microwave oven for a few minutes to heat.

Serve with a large tossed salad and enjoy!

I love this recipe so much =]

First, get some high quality clean organic and organic asparagus as maximum people who devour it get some previous stuff from the save and don't like it. 2d, do no longer over cook dinner it as maximum human beings do. They cook dinner the crap out of it and sweetness why it tastes terrible. Stir fry it in a wok (no, do no longer chop it up into bits, the full products, minus any no longer hassle-free backside ends) with greater virgin olive oil. do no longer cook dinner to lots, purely sufficient to warmth it via, and take it out; could desire to nonetheless be crispy. it is it, the flavour of the asparagus will do something. in case you or the different individual you're cooking for particularly lacks flavor buds, then you definately could desire to put in a splash of Bragg soy sauce and garlic extra to the nice and cozy oil in the previous putting in the asparagus. no use paying for the style of vegetable then hiding it in some recipe, elementary is optimal.

A bit of olive oil, salt and fresh ground black pepper, and roast it until it's just a bit crunchier than you like it. (That accounts for carry over cooking). Serve hot or at room temp.

All veggies taste best when exposed to dry heat. It concentrates the flavour. Boiling or steaming simply adds more and more water, and you lose all the flavour and many of the nutrients as well.

I like to make this recipe

* 2 tbsp soy sauce

* 2 tsp dijon mustard

* 2 tsp sesame oil

* 2 tsp white wine vinegar

* 12-14 stalks of asparagus

* 2 tbsp toasted sesame seeds

Mix the soy sauce, mustard, sesame oil, white wine vinegar and pour over your steamed asparagus and top with dressing and toasted sesame seeds.

If you would like you can put this on a bed of rice or pasta.

Simple is best. I like it boiled in a minimal amount of water and served with fresh vinaigrette. Yum.

Only way we eat it. Cover with just enough water. 1 sliced clove of garlic and a blast of lemon juice. simmer until soft. Like you said "Yum"

simplicity is best- lay them on a cookie sheet, spray with olive oil mixed with 2 or 3 drops of hot sauce, sprinkle chopped garlic, salt, pepper. broil. when they come out, squeeze with lemon. super.

steam them, then butter and lemon....hmmmmmmmmmmmmm!

Yuk....The grossest veg out there.