Hello lovely people! It’s asparagus season again, yay! I know you can find asparagus all year round but I prefer eating seasonal veggies. And April to May is the perfect time to enjoy as many asparagus as you can. I know I will! It’s interesting to see how Mother Nature is sometimes really well designed. Asparagus is typically a veggie that grows in spring, a time of year when we need a gentle detox from the colder, winter month. Eating asparagus will help you just do that! It contains high levels of the amino acid asparagine, which serves as a natural diuretic, and increased urination not only releases fluid but helps rid the body of excess salts. Translation of this: you can totally go overboard with asparagus this season!!
This recipe was inspired by the lovely Alison from the blog Loving it vegan and I couldn’t help but add my two cents on her version. If you’re a huge fan of vegan cakes, cookies and muffins, a visit to her blog is worth the trip. But back to this recipe: let’s get started!
Serving : 4 people
Total Time : 30 minutes
– 500g Rigatoni (n°24 / DeCecco)
– 1 bunch fresh asparagus (~250g)
– olive oil
– 3 tbsp. sunflower oil
– 3 tbsp. white flour
– 2 cups almond milk
Preheat the oven to 400°F (200°C).
Wash the asparagus.
Place them on a baking sheet. Sprinkle with olive oil and season with salt.
Bake in the oven for 20 minutes.
Meanwhile, bring water to boil. Add salt.
Cook the pasta for 12 minutes (or check packaging instructions).
Pour the sunflower oil into a medium-sized pot. Heat up over medium heat. Stir in the flour energetically so as to obtain a sort of cookie dough. Do not let burn!
Add the almond milk and bring to a boil. Whisk constantly until the cream becomes thick. Season with salt and pepper. Remove from heat.
Take the asparagus out of the oven and mix them with the rigatoni.
Sprinkle with the vegan sauce.