How do I make asparagus ribbons for this recipe?

To create the asparagus ribbons, use a vegetable peeler to slice the stalks of fresh asparagus lengthwise into very thin strips, as described in step 6 of the recipe.

Can I use cooked asparagus instead of raw in this dish?

The recipe specifically calls for raw asparagus ribbons to be tossed with the quinoa, providing a crisp texture and fresh flavor. Using cooked asparagus would alter the intended texture and overall character of this springtime dish.

What can I substitute for pistachios in this recipe?

While pistachios add a unique crunch and flavor, you could substitute them with other chopped nuts like almonds or walnuts. For a nut-free option, toasted sunflower or pumpkin seeds would also work well.

How long does the tahini-mint dressing last?

The tahini-mint dressing, made with fresh mint, can be stored separately in an airtight container in the refrigerator for up to 3-4 days. Stir well before using.

How should I store leftover Springtime Asparagus?

Store any leftovers in an airtight container in the refrigerator. Since it contains raw asparagus ribbons and fresh basil, it's best consumed within 1-2 days for optimal freshness and texture. Freezing is not recommended.

4 years ago

Springtime Asparagus
[Vegan]

LT By: Lola Till

Author Bio

Lola Till is the author of "Be Your Own Harmonist: Awakening Your Inner Wisdom for... Read More

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A vibrant bowl of Springtime Asparagus featuring thin raw asparagus ribbons tossed with fluffy quinoa, garbanzo beans, and a creamy tahini-mint dressing, garnished with fresh basil and chopped pistachios.

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Springtime Asparagus [Vegan]

Dairy Free

Vegan

This dish is filled with flavor!

Ingredients You Need for Springtime Asparagus [Vegan]

For the Asparagus:

1 cup quinoa
2 cups water or vegetable stock
1 cup cooked garbanzo beans
1 cup asparagus ribbons
1 tablespoon lemon zest
1/4 cup chiffonade of basil
1/4 cup chopped pistachios

For the Dressing:

1 cup mint leaves
1/2 cup water
1 cup tahini
1/4 cup lime juice
1 tablespoon maple syrup
Salt to taste

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How to Prepare Springtime Asparagus [Vegan]

Heat a small saucepan over medium-high heat.
Add quinoa and toast for 3-4 minutes.
Add water or stock, 1/4 teaspoon salt and stir.
Bring to a boil, cover and cook for 15 minutes. Fluff with a fork and set aside.
To make dressing, put tahini, lime juice, maple syrup, mint leaves into a blender and blend until smooth. Check for seasoning.
Use vegetable peeler to slice the stalks of fresh asparagus lengthwise into very thin strips.
Toss quinoa and thin ribbons of raw asparagus together. Add half of the dressing to coat.
Add more if needed.
Top with pistachios
Season with salt.