Asparagus is very hard to get a glut of, because it’s only in season for around 8 weeks every year. But if you do have any leftovers, here are some nice recipes to use it up. The spears can be steamed or roasted or grilled, and is mostly eaten during spring. It’s good with vegan Hollandaise sauce. Warmed Asparagus & Lettuce (Delicious Magazine) is a nice seasonal recipe with mushroom stock, served with crusty bread.
Dark leafy greens are high in vitamin K, so check medication as too much may interact. Also avoid for some stomach/bowel issues, due to oxalic acid. Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (garlic, onion, leeks, chives, mushrooms, nutmeg, fresh dough, green potatoes/onions).
Asparagus is very hard to get a glut of, because it’s only in season for around 8 weeks every year. But if you do have any leftovers, here are some nice recipes to use it up. The spears can be steamed or roasted or grilled, and is mostly eaten during spring. It’s good with vegan Hollandaise sauce.
Spring Potato Salad with Asparagus & Peas (Crowded Kitchen) has refreshing radishes and a lemon dill vinaigrette. Easy to make, and ready in 30 minutes.
Creamy Asparagus Pea Soup (Crowded Kitchen) needs no cream, thanks to potatoes. It also features leeks, spinach and dill, and is ready in 45 minutes.
Asparagus Chickpea Pasta (Short Girl, Tall Order) features lemon and garlic, for a delicious and easy protein-rich dish.
Asparagus Pie with Peas Tenderstem Broccoli (The Veg Space) is comfort food at its best. Make your own palm-oil-free pastry for the crust (keep fresh dough away from pets).
Homemade Vegan Hollandaise Sauce
This homemade vegan hollandaise sauce (Crowded Kitchen) is just the ticket to smother over seasonal aspararagus (which is only available for around 8 weeks a year). No need for eggs or butter in this recipe, it’s just as tasty, plant-based and free from cholesterol. It’s super-easy to make in a blender. Then use it on broccoli, or even in casseroles and sandwiches.
The secret ingredient is soaked cashews. Be sure to use unsalted ones, as roasted cashews will change the taste and texture. If you’re allergic to nuts, you can sub with silken tofu. The cheesy-tasting nutritional yeast and Dijon mustard will ensure the flavour remains the same.
This sauce is made yellow by a tiny pinch of the Indian herb turmeric. It’s often used to add colour to plant-based ‘egg scrambles’. Like with such recipes, you can also use a tiny pinch of kama namal (black salt) to give the same eggy flavour and smell (no worries if you can’t find it). You can add a little optional cayenne, but be sure to add the traditional freshly squeezed lemon juice, you can’t leave this out!
Once made, you can store leftovers in an airtight container in the fridge, where they’ll keep for a few days. You can also freeze it up to 3 months, then thaw overnight in thefridge and warm in a pan. Give it a good stir if too thick, adding a little water if needed.
