The word ‘asparagus’ comes from the Greek for ‘asparagos’ which means to ‘sprout’. The spears are hand-picked so it’s not the cheapest of vegetables, but it’s one of the tastiest. To prepare, bend the stalk to snap it then eat the tender top part, and use touch woody parts in soups, stocks and stews. This spring pasta salad (Short Girl, Tall Order) is made with canned artichokes and a basil lemon vinaigrette. You can now buy pastas in plastic-free packaging. Serve with plant-based Parmesan (conventional Parmesan is not even vegetarian, as it contains calf rennet).
Asparagus may make your pee smell, but it’s small sacrifice for great taste! Keep these recipes away from pets due to unsafe ingredients like garlic, onion and spices. Read more on keeping people & pets safe in the kitchen.
Grown for thousands of years, asparagus traditionally coated with hollandaise sauce. Try this recipe for plant-based hollandaise sauce made with oat cream, chickpea flour, broth, lemon juice, mustard, salt and pepper.
how to buy, store & prepare asparagus
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 vegan butter (with 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.
pasta & asparagus in vegan cream sauce
This recipe for pasta & asparagus in vegan cream sauce (Rainbow Plant Life) is a lovely unique recipe, making use of the vegetable that’s only in season for around 8 weeks a year in England. The dish also contains lemons and fresh basil or parsley, with optional capers and olives.
