Pasta al Limone with Asparagus

Pasta al Limone with Asparagus
Pasta al Limone with Asparagus

A creamy and plant-based take on an Italian classic, this Pasta al Limone with Asparagus is quick to make and completely decadent. Pretty enough for company, it can also satisfy weeknight cravings, as it takes less than 30 minutes to put together.

For other fabulous pasta recipes, check out this Effortless Pumpkin and Spinach Pasta Sauce and this Pasta with Greens in Creamy Wine Sauce.

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Pasta al Limone with Asparagus

Pasta al Limone with Asparagus
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Ingredients

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For the Lemon Cashew Cream:

  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt

For the Pasta:

  • 8 oz. pasta of choice
  • 2 tablespoons olive oil
  • 4 spring onions, sliced thin, or 1/2 onion, chopped
  • 2 cups fresh asparagus, sliced thin on the diagonal
  • 4 cloves garlic, minced
  • 3 wide and long strips of lemon zest
  • 1/4 teaspoon red chili flakes
  • 4 tablespoons fresh basil, chopped
  • Juice of 2 lemons
  • Sea salt and pepper, to taste

Instructions

Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup of the cooking liquid. Meanwhile, make the Lemon Cashew Cream by blending all the ingredients in a high-speed blender until smooth. Set aside.

In a large skillet, heat the oil over medium-high heat. Add the spring onions and the asparagus. Season with salt and cook, stirring, until just beginning to take on color, about 3 minutes. Add the garlic, the lemon zest and red chili flakes, and cook 1 minute more. Add the lemon cashew cream, the lemon juice, the pasta, and stir well until well-coated, adding some of the pasta cooking liquid, as needed. Add 3 tablespoons of the fresh basil and season to taste with sea salt and pepper. Divide among bowls and top with remaining fresh basil. Bon appétit!

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Spaghetti al limone avec asperges

Pasta al Limone with Asparagus

Une version végé d’un grand classique italien, ce spaghetti al limone avec asperges est rapide à préparer et totalement décadent. Bien que ce plat soit assez joli pour une soirée entre amis, il est aussi parfait pour un soir de semaine, comme il ne requiert moins de 30 minutes en temps de préparation.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 portions 1x

Ingredients

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Pour la crème de noix de cajou au citron :

  • 1/2 tasse de noix de cajou brutes
  • 1/2 tasse d’eau
  • 2 c. à soupe de jus de citron
  • 1/4 c. à thé de sel

Pour les pâtes :

  • 8 onces de spaghetti, ou de pâtes au choix
  • 2 c. à soupe d’huile d’olive
  • 4 oignons de printemps, tranchés mince, ou 1/2 oignon, haché
  • 2 tasses d’asperges fraîches, tranchées mince sur la diagonale
  • 4 gousses d’ail, émincées
  • 3 longues et larges bandes de zeste de citron
  • 1/4 c. à thé de flocons de chili broyés
  • 4 c. à soupe de basilic frais, haché
  • Jus de 2 citrons
  • Sel de mer et poivre, au goût

Instructions

Cuire les pâtes dans un grand chaudron d’eau bouillante salée jusqu’à ce qu’elles soient al dente. Égoutter en réservant 1 tasse du liquide de cuisson. Pendant ce temps, mélanger tous les ingrédients de la crème de noix de cajou au citron dans un mélangeur haute-vitesse. Réserver.

Dans une grande poêle, chauffer l’huile d’olive à feu moyen-élevé. Ajouter les oignons de printemps et les asperges. Assaisonner de sel de mer et cuire, en brassant souvent, jusqu’à ce que les légumes ramollissent, environ 3 minutes. Ajouter l’ail, le zeste de citron et les flocons de chili, et cuire pendant 1 minute de plus. Ajouter la crème de noix de cajou, le jus de citron, les pâtes, et mélanger vigoureusement jusqu’à ce que les pâtes soient bien enrobées de sauce, en ajoutant du liquide de cuisson. Ajouter 3 c. à soupe de basilic frais et assaisonner au goût de sel de mer et de poivre. Servir dans des assiettes creuses, garni du reste de basilic frais. Bon appétit!

Keywords: pasta, spaghetti, citron, asperges

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Corn and Asparagus Salad with Marinated Cucumbers

Corn and Asparagus Salad with Marinated Cucumbers
Corn and Asparagus Salad with Marinated Cucumbers

This Corn and Asparagus Salad with Marinated Cucumbers is so quick and easy to put together, you’ll be making it often when it’s corn season. Quality of ingredients is paramount here, as you will dress the whole salad with simple lime juice. Use the recipe for Marinated Cucumbers and prepare the rest of the ingredients while the cucumbers marinate.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Corn and Asparagus Salad with Marinated Cucumbers

Corn and Asparagus Salad with Marinated Cucumbers

This recipe serves one person. Feel free to multiply the ingredients by the number of people to feed.

  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x

Ingredients

Scale
  • 10 asparagus spears, trimmed and chopped
  • Kernels of 1 ear of corn
  • 1 avocado, pitted and chopped
  • 1 recipe of Marinated Cucumbers
  • 1 green onion, minced (or 1 tablespoon shallots, minced)
  • 1 tablespoon cilantro, minced
  • Juice of 2 fresh limes
  • 2 tablespoons pumpkin seeds (optional)
  • Sea salt and pepper, to taste

Instructions

While the cucumbers are marinating, place the asparagus, the corn kernels, the avocado, the cilantro, and the green onion in a mixing bowl. Sprinkle with the lime juice and mix well. 

Spread the marinated cucumbers at the bottom of a plate, top with the corn and asparagus mix, garnish with the pumpkin seeds and sea salt and pepper, to taste. Bon appétit!

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Salade de maïs et asperges sur un lit de concombres marinés

Corn and Asparagus Salad with Marinated Cucumbers

Cette salade est pour une personne. Assurez-vous de multiplier les ingrédients selon le nombre de personnes.

  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 portion 1x

Ingredients

Scale
  • 10 asperges, parées et hachées
  • Grains de 1 épi de maïs
  • 1 avocat, sans le noyau, haché
  • 1 recette de concombres marinés
  • 1 oignon vert, émincé (ou 1 c. à soupe d’échalote française, émincée)
  • 1 c. à soupe de coriandre fraîche, émincée
  • Jus de 2 limes
  • 2 c. à soupe de graines de citrouille (en option)
  • Sel de mer et poivre, au goût

Instructions

Pendant que les concombres marinent, déposer les asperges, les grains de maïs, l’avocat, la coriandre et l’oignon vert dans un bol à mélanger. Arroser du jus de lime et bien mélanger. 

Placer les concombres marinés sur une assiette et garnir de la salade de maïs et d’asperges. Garnir des graines de citrouille et assaisonner, au goût, de sel de mer et de poivre. Bon appétit!

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Cream of Asparagus Soup

Cream of Asparagus Soup
Cream of Asparagus Soup

This Cream of Asparagus Soup is super easy to make and tastes as if you would bite into a fresh asparagus stalk, thanks to the “asparagus broth” I use to blend it. Only three ingredients to bring you to asparagus heaven!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other asparagus recipes, check out this Corn and Asparagus Salad with Marinated Cucumbers and this Orzo, Asparagus and Broccolini Salad.

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Cream of Asparagus Soup

Cream of Asparagus Soup
  • Author: livitygardens
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 bunches of asparagus, trimmed (trimmings kept for asparagus broth)
  • 1/2 cup coconut milk
  • Sea salt and pepper, to taste

Instructions

In a large skillet with a lid, place the asparagus and fill the bottom of the skillet with about 1/2 inch water. Bring to a boil, cover and let the asparagus “steam” until tender, about 7-10 minutes. While the asparagus is cooking, place the trimmings into a small pot, fill with about 2 cups water and boil for 10 minutes. Strain and keep the cooking liquid.

In a high speed blender, place the asparagus, 1 cup of the cooking liquid, 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Blend until a silky smooth consistency is achieved. Carefully add the coconut milk and blend for a minute more. Remove to a pot, taste and adjust seasonings. You may serve garnished with fresh asparagus spears, sautéed mushrooms (as pictured), or crispy shallots.

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Crème d’asperges

Cream of Asparagus Soup
  • Author: livitygardens
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 bottes d’asperges, parées (conserver les queues pour le bouillon)
  • 1/2 tasse de lait de coconut
  • Sel de mer et poivre, au goût

Instructions

Dans une grande poêle avec un couvercle, placer les asperges. Verser environ 1/2 pouce d’eau dans le fond de la poêle. Porter à ébullition, couvrir et laisser les asperges cuire pendant environ de 7 à 10 minutes. Pendant que les asperges cuisent, placer les queues d’asperge dans une petite casserole et remplir avec 2 tasses d’eau. Bouillir pendant 10 minutes, égoutter et conserver le liquide de cuisson.

Dans un mélangeur, placer les asperges, 1 tasse de liquide de cuisson des queues, 1/4 c. à thé de sel de mer, et 1/4 c. à thé de poivre. Mélanger à haute vitesse jusqu’à l’obtention d’un mélange onctueux. Ajouter le lait de coconut et mélanger à nouveau pendant une minute. Placer dans un chaudron, goûter et assaisonner au goût. Servir garnie de champignons sautés (comme sur la photo), des pointes d’asperge fraîches, ou des échalotes françaises croustillantes.

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Wild Rice, Italian Sausage, and Black Bean Stew

Wild Rice, Italian Sausage, and Black Bean Stew
Wild Rice, Italian Sausage, and Black Bean Stew

This Wild Rice, Italian Sausage, and Black Bean Stew recipe is one I often come back to. It is always unique, because it changes with the seasons, but it is also unfussy and delicious. I use wild rice for the protein content, and spigarello, because I love the texture of those perfect leaves that taste like a cross between broccoli and kale. I had some black turtle beans in the fridge that were cooked the night before, but garbanzo would be just great here. On the day of the picture, I had spotted the first asparagus of the season at the market, so obviously these ended up in here. Let your imagination and the seasons guide you.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Wild Rice, Italian Sausage, and Black Bean Stew

Wild Rice, Italian Sausage, and Black Bean Stew
  • Author: Karine K

Ingredients

Scale
  • 1/4 cup coconut oil
  • 1 cup shallots, sliced thin
  • 2 cloves garlic, minced
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 2 plant-based Italian sausage, sliced in rounds
  • 1/2 teaspoon turmeric
  • 1 large heirloom tomato, chopped small
  • 4 cups vegetable broth
  • 1 bunch spigarello, sliced (or kale or spinach or Swiss chard)
  • 1 cup asparagus, chopped
  • 3 cups cooked wild rice (from 1 cup dry, cooked according to package directions)
  • 1 can black beans, rinsed and drained
  • Sea salt and pepper, to taste
  • Fresh parsley, to garnish

Instructions

In a large straight-sided sauté pan, or soup pot, heat the oil, over medium heat. Add the shallots, garlic, sprigs of thyme and rosemary, sausage rounds, and generous pinches of sea salt and pepper. Sauté, covered, stirring often, until the shallots are soft, about 5-6 minutes. Add the turmeric and cook for one minute. Add the tomato and cook, covered, stirring often, until the tomato is liquified, about 3-4 minutes. Add the vegetable broth, the spigarello, and the asparagus. Mix well and cook until the vegetables are al dente, about 2-3 minutes. Add the wild rice and black beans, and heat through. Taste and adjust seasonings. Garnish with fresh parsley. Bon appétit!

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Riz sauvage avec saucisses italiennes et haricots noirs

Wild Rice, Italian Sausage, and Black Bean Stew
  • Author: Karine K

Ingredients

Scale
  • 1/4 tasse d’huile de coconut
  • 1 tasse d’échalotes françaises, tranchées mince
  • 2 gousses d’ail, émincées
  • 1 branche de thym frais
  • 1 branche de romarin frais
  • 2 saucisses végétaliennes, tranchées mince
  • 1/2 c. à thé de curcuma
  • 1 grosse tomate heirloom, tranchée finement
  • 4 tasses de bouillon de légumes
  • 1 botte de spigarello, tranchée (ou kale ou épinards ou bette à carde)
  • 1 tasse d’asperges, hachées
  • 3 tasses de riz sauvage cuit (cuire 1 tasse de riz sauvage, selon les directives sur l’emballage)
  • 1 boîte de haricots noirs, rincés et égouttés
  • Sel de mer et poivre, au goût
  • Garnitures: persil frais

Instructions

Dans une grande poêle à rebords hauts, faire chauffer l’huile à feu moyen. Ajouter les échalotes, l’ail, le thym, le romarin, les tranches de saucisses, et de généreuses pincées de sel et de poivre. Faire sauter, à couvert, en brassant souvent, pendant 5 à 6 minutes. Ajouter le curcuma et cuire une minute de plus. Ajouter la tomate, couvrir, et cuire jusqu’à ce qu’elle soit en sauce, environ 3 à 4 minutes. Ajouter le bouillon de légumes, le spigarello et les asperges. Bien mélanger et cuire jusqu’à ce que les légumes soient attendris, environ 2 à 3 minutes. Ajouter le riz sauvage et les haricots noirs. Goûter, ajuster les assaisonnements et garnir de persil frais. Bon appétit!

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Orzo, Asparagus and Broccolini Salad

Orzo, Asparagus and Broccolini Salad
Orzo, Asparagus and Broccolini Salad

The brightness of this orzo, asparagus and broccolini salad is spectacular. Get yourself the best and freshest ingredients possible in order to make this wonderful lettuce-free salad. Heidi Swanson makes hers with feta cheese, but for the purpose of staying plant-based, I skipped the cheese.

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

If you are like me and can’t live without broccolini, try this Broccolini with Pine Nuts and Raisins and this Broccolette Salad with Maple-Dijon Vinaigrette.

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Orzo, Asparagus and Broccolini Salad

  • Author: Karine K

Ingredients

Scale
  • 1 cup dried (whole wheat) orzo pasta
  • 10 medium asparagus, trimmed and cut into 1-inch segments
  • 1/2 a medium bunch of broccolini, cut into small trees
  • Small handful of cilantro, chopped
  • 1 small clove of garlic, mashed with a big pinch of salt and chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • Small handful of sprouts (I used spicy sprouts)
  • 1/3 cup almond, toasted
  • 1/2 small cucumber, cut into 1/4-inch pieces
  • 1 medium avocado, sliced into small pieces

Instructions

Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccolini into the orzo pot. Cook for the final 30-45 seconds, drain and run under a bit of cold water to stop the cooking. In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside. When you are ready to serve the salad toss the orzo, asparagus, broccolini, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, and avocado. Very gently toss to distribute those ingredients throughout the orzo salad and serve. Bon appétit!

Keywords: orzo, broccolini, asparagus

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