May and June are the best months to enjoy two of the season’s best gifts: asparagus and strawberries. Why not creating a dish with both delicious and nutrient-dense ingredients? Check out this simple lunch recipe for a sunny day. Be prepared that you might fall in love with this colourful, fresh, and tasty combination!
Ingredients per person:
- 250 g green asparagus (or 4-6 stalks)
- 150 g strawberries, washed and drained
- Sea salt, black pepper
- 2 teaspoons olive oil, extra virgin
- 1-2 teaspoon(s) strawberry vinegar
- Optional: vegan parmesan
Mix the strawberries with some sea salt, one teaspoon olive oil, and the strawberry vinegar until smooth. Set aside.
Wash the asparagus and cut the lower third of the asparagus stalks. Take the remaining asparagus stalks, use a potato peeler and cut the stalks into tagliatelle. Put water in a large pot and boil it. Cook the asparagus tagliatelle for one minute. It’s important that you don’t cook them any longer than this one minute because they should remain “al dente.”
Mix the tagliatelle with the olive oil, sea salt, and black pepper and put them on a pasta plate. Add the strawberry sauce! If you like it, add some vegan parmesan (mix two handfuls of cashews, 2 handfuls of nutritional yeast, and 1-2 teaspoons sea salt).