This post is an ode to the amazing, earthy, spring (and summer!) vegetable: asparagus. Do you love it as much as I do? Do you wait all year for it to arrive in the market? I usually buy a big bunch, and because I am the only one in my house who eats it, I make fun and different lunches for myself. Here are three of my latest ideas.
First, how about crepes filled with roasted asparagus and scallions and drizzled with cashew cream?
All you have to do is toss the asparagus and scallions with a little olive oil and a pinch of salt and roast them for 10 minutes or so. While they are in the oven, make the crepe batter. Feel free to thin it out with a little more plant milk or water if you want thinner crepes.
Stack the crepes on a plate until the aspargus is ready. Roll a three asparagus plus a scallion in each crepe. Drizzle with cashew cream.
Next, what about roasted asparagus and garlic scapes topped with quick sautéed popped cherry tomatoes?
This is an easy one too. Toss the asparagus and scapes in a little olive oil and a pinch of salt and roast for 10 minutes or so.
Heat a little olive oil in a pan and drop the tomatoes into the pan. Swirl around until they start to release their juices and even pop a bit. Pour over the asparagus and scapes.
And last, for now, how about lentil tacos with steamed asparagus for Taco Tuesday?
Make the lentil taco meat and steam the aspargus. Then make tacos with whatever toppings you love. I can’t have tacos without cashew cream. (I can hardly have anything without it!)
Every time I go to the market and see fresh aspargus, I try to come up with something new. Send me your ideas and if I have more recipes this summer, I will be sure to post!