This spring salad recipe (Short Girl, Tall Order) is topped with lemon basil vinaigrette (or use ready-made dressing to simplify), it features fresh asparagus alongside canned chickpeas (protein) and canned artichokes. Combined with cooked pasta and peas.
Read up on food safety for people & pets (many garlic, onion and citrus are unsafe near animal friends). Just bin allium scraps (onion, garlic, leeks, scallions, chives) as like citrus and rhubarb scraps, acids could harm compost creatures.
You can buy plastic-free British pasta from The Yorkshire Pasta Co or Northern Pasta Co.
How to Buy & Cook Asparagus
Asparagus may make your pee smell, but it’s a small sacrifice for great taste. Grown for thousands of years, try this recipe for plant-based hollandaise sauce which it’s traditionally served with.
To buy asparagus, look for plump firm stalks with the tips tightly closed. Ideally spears should be chilled or be sold standing in fresh cold water. Whether the asparagus is white, green or purple – ensure it has a bright colour (not faded).
You can eat asparagus raw, though you’ll need a good vegetable peeler to make ‘ribbons’. Keep fresh asparagus in the salad drawer, stored in a (loosely covered) jug of cold water.
- To boil asparagus, plunge spears in a pan of boiling water for a couple of minutes, remove with a slotted spoon and immediately place in a bowl of water to which you’ve added ice cubes. Store in the fridge, then drain and heat in a pan with a little Flora vegan butter (no palm oil). Or steam in a basket for a few minutes, then blanch in iced water as before.
- To grill, coat spears with a little rapeseed, then cook on a griddle pan at high heat, season with sea salt and freshly-ground black pepper. Turn now and then, they should be ready in a few minutes.
- To roast, drizzle with rapeseed oil and season with salt and pepper, then roast in a tray for around 15 minutes.
