Over the last few months I’ve been experimenting with foods I never liked as a child or I just never ate before:
- Brussels Sprouts with Bacon
- Sauerkraut with Pineapple and Pecans
- Red Beet Salad
- Kale and Spicy Tempeh
There was only one thing left on that list: Asparagus. This has been on my list to try, but.. if I’m going to eat them, it’s when they are in season… Which is now. In the Netherlands the season is relatively short, only two months.
Of course, you can get them in jars throughout the year, but if I’m going to eat them, I’m going to eat them fresh. ‘Tradition’ says you should eat them with some potatoes, ham, egg and a butter sauce. But I’m sure you can guess that’s not my thing:
I’m doing something with pasta and sun dried tomatoes.
What do you need? (2 servings)
- 500 gr. of white asparagus
- 50 gr. of sun dried tomatoes
- 40 gr. of green vegan pesto (try mine)
Start by cleaning your asparagus. Cut off the first 2 cm’s (the ‘woody’ bit), you know you’ve hit the right spot when you you don’t feel any resistance when you cut. Peel the asparagus top down. I’m going to grill them in the oven, so I don’t need to cook them. Put them side to side on a baking tray and bake in a 200 degrees celsius oven for about 12-15 minutes. They need to be tender, but a bit crispy.
While those are baking, cook the pasta according to the directions on the package. Mix with the pesto and sun dried tomatoes.
Let the asparagus cool a bit and cut them into 2 cm size pieces. Mix the asparagus in with the pasta, pesto and tomatoes and make sure everything is covered in the tasty pesto