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Since it’s asparagus season (yay! I just love fresh, spring asparagus!) I’m bringing a lovely, easy, vegan asparagus recipe this week for you to try.
Asparagus plants in the garden is often treated as a long-term investment as it takes a few years for the plant to establish. But it’s worth the waiting. However, I could’t wait since we just moved into our new house – I bought these in the supermarket. April is the start of the season, and I love asparagus so much, I practically tend to live on it in spring, until they last. Could eat them every day!
It is important to eat as much as we can seasonal and local. Seasonal food tasted better, richer in nutrients, it supports the local economy, it’s more environmentally friendly and it’s even cheaper.
I normally just roast them and eat them alongside with something else like this Asparagus, Bell Pepper and Paneer in Balsamic Butter Glaze, but I also love it in risotto Vegan Lemon, Asparagus and Leek Risotto Recipe or even pilaf: Asparagus and Mushroom Pilaf
This one is just beautiful asparagus with a delicious vegan dip. It’s fresh and it’s tasty. The dip will keep in the fridge for a few days, so you can make a bigger batch.
Asparagus with Minty-Almond Dip
Tips for my Asparagus with Minty-Almond Dip:
- You can also mix the mint into the dip instead of sprinkling or even add it to the food processor, but then of course the dip will become green and some (certain small) people will might not like that.
- You can make it more minty and more garlicky too – or less, depends on how do you like those flavours.
- You can also change the consistency, so the dip can become a sauce – this might be a bit more elegant for other occasions.
Enjoy!
Asparagus with Minty Almond Dip
Equipment
- Food processor
Ingredients
- 300-400 g fresh asparagus washed and trimmed
- 100 g blanched and chopped/flaked almonds
- 3 large garlic cloves chopped
- 2 tsp sherry vinegar
- 2 tbsp extra virgin olive oil
- handful fresh mint chopped
- 150 ml water
- salt and pepper to taste
Instructions
- First, make the dip.Add the the almonds, the garlic, the sherry vinegar, olive oil and half of the water to the food processor and blitz. Check consistency - see if you like it and add more or stop. I did add 150ml in the end in two parts.Chop the mint and set it aside.
- Bring a pan of water to boil and add some salt. Blanch the asparagus spears for max 5 mins, until they are al dente. Remove them from the pan and serve immediately with the dip. When serving, sprinkle all the mint over the dip - you can even mix it in, but sprinkling make the plate look better.
Check out my other spring veggie recipes:
Couscous with Roasted Broccoli and Lemon Tahini
Italian Tortellini Soup Recipe
Best Vegan Macaroni Cheese with Broccoli and Peas