Our veggie of the week is a must for April: White Asparagus!!
I love to celebrate this vegetable that is so unique for its season! The Asparagus tradition makes us enjoy even more this crunchy, juicy long veggie!
I will start this week with a non traditional recipe for Asparagus, so we can discover together new ways to enjoy the classical! I promise, it’s also delicious and unique!
WHAT YOU WILL NEED:
for 3-4 people
- 350 gr cooked black beans
- 1 medium tomato, chopped
- 1 medium onion, chopped
- ½ tsp cumin powder
- ½ tsp sweet paprika
- ¼ tsp cinnamon powder
- 2-3 carrots, chopped
- ½ asparagus bunch, cut in half
- 1 tablespoon tomato extract
- ½ cup chopped walnut
- 200 + 100g cooked quinoa
- Chopped parsley
- 1-2 tablespoons olive oil
- Juice from 1 lemon
- 300ml plant milk
- 1 teaspoon salt
HOW TO:
- Heat a frying pan with some olive oil and fry the asparagus halves with the juice from half lemon until they become golden crispy. Set aside;
- Fry the onions and garlic with the olive oil and a pinch of salt for 2 minutes;
- Add the spices and let it fry for 4 minutes;
- Add the chopped carrots, cooked beans, tomato and extract and let it cook for 5 minutes;
- Add the plant milk, 100g quinoa and crumbled walnuts and let it cook for 5-10 minutes;
- Meanwhile separate the asparagus tips and bottoms, slice the bottons and add it in the chilli;
- Serve the chilli with some extra cooked quinoa and top it with some asparagus tips and chopped parsley