Veggie feast IX – Asparagus

Asparagus main (serves 2)

Asparagus main

Another disturbingly-looking dish.

  • 450g asparagus (after removing the ends)
  • corn on the cob
  • 100g greek yoghurt
  • 100g creme fraiche
  • 2 shallots
  • 2 cloves garlic
  • 3 tbsp white wine
  • 1tbsp flora light
  • salt & pepper

After removing the dry white-ish ends, cut each asparagus in about half its length (spear head + remaining) and put all to steam for 10min. Once soft, separate spear heads and remaining in two different portions. Prepare a small pot with the flora and chop shallots and garlic onto it. Let it season in low to medium heat for about 5min, and add the white wine when it starts to get dry. Add the spear heads from the asparagus and stir gently. Roast the corn on the cob beforehand (for about 30-45min) and cut all the corn out into the pan, continuing to stir, for about 10min to bind all juices. Add salt and pepper. In the meantime, put the ends of the steamed asparagus in a blender, together with the creme fraiche and Greek yoghurt. Add some more salt and pepper, and a little bit of the sauce from the pan, with shallots etc. Blend in for a few seconds, until it’s a thick bright-green creamy sauce. Add the sauce in the pan and let it simmer for another 5min.

Serve with about 150g of pasta (spaghetti or tagliatelle work well). You may notice in the photo some prawns swimming in the green sauce, this was a last minute addition rather than part of the original plan! They work OK if you want some more substance, but I would recommend sticking to asparagus and corn for more veggie power.

Asparagus side (serves 2)

Asparagus side

Asparagus side – pretty!

  • 80g green pepper
  • 80g red pepper
  • 250g asparagus (weighted after ends removed)
  • 280g celeriac
  • 150g cherry tomatoes
  • garlic granules
  • salt & chilli
  • a little olive oil

These work well as a starter too, they’re very pretty. Cut the celeriac in thin slices (about 5mm tall) and steam for about 10min, being careful not to make them too soft and eventually break. We only want to give them a head start before tipping into an oven tray for roasting/baking. Grease the oven tray with a little olive oil, and put the celeriac side by side. In the meantime, you’ll need to roast the asparagus and peppers for about 20min in the oven. Remove from the oven, cut the asparagus in halves length-wise and the peppers in long slices. Display them prettily on top of the celeriac slices (see picture), adding half a cherry tomato on top of each. Don’t forget to sprinkle with salt, chilli, and, for more flavour,  a very thin line of extra virgin olive oil on top. Put in the oven for about 20min in high heat. Hail Yo Goh Veggie.

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