Posts tagged: asparagus recipes

Simple Creamy Asparagus & Cauliflower Soup

Want something easy to make soup that is tasty and healthy? You have to try this creamy asparagus and cauliflower soup! The main ingredients asparagus and cauliflower are filled with vitamins and antioxidants that are good for your health.


• 1 head cauliflower (cut into small florets)
• 2 lbs asparagus (trimmed)
• 3 cloves garlic (chopped)
• 2 tbsp virgin olive oil
• Salt to taste
• Pepper
• Cayenne pepper
• 6 cups chicken broth
• Nasturtium petals (for garnishing)


Set saucepan and use medium heat.
Put olive oil and saute garlic.
Pour 6 cups of chicken broth.
Increase to medium-high heat and let it simmer.
Add cauliflower florets into the saucepan.
Add cayenne pepper.
Reduce to medium-low heat and let it simmer until cauliflower florets are tender.
Turn to high heat.
Add the trimmed asparagus.
Let it cook for 5-6 minutes.
Reduce to low heat for blending the soup.
Use standard hand blender or the immersion blender for a smoother texture.
Add salt to taste.
Transfer to a soup bowl and serve.

Tips and ideas:

You can add nasturtium petals for garnishing.

For vegetarians, 6 cups of water can be used instead of chicken broth.

Simple Creamy Asparagus & Cauliflower Soup
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Vegetarian Tofu Steak

You might have tried steamed or fried tofu, but have you tried it grilled? It tastes totally different, and yet so good. If you are in the mood for a steak, but are not into eating meat (or you simply like tofu), give this dish a try. It is easy to make, takes no time at all, and can be combined with many other dishes for endless tasty combinations.


• 8 oz (225g) asparagus
• 1 red bell pepper
• 1/2 onion
• 1 block (18 oz/500g) firm-extra firm tofu
• 1 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tsp cooking oil
• 1 tbsp sugar


Cut asparagus into 2 inch (5cm) pieces.
Cut the bell pepper and the onion into strips.
Cut the tofu in half crosswise, and then into thirds lengthwise.
Microwave tofu for 1 minute and drain it.
Mix sesame oil and 2 tbsp of soy sauce in a small bowl.
Poke tofu with a fork and pour the mixture over it.
Let it sit for 7 minutes.
Flip and let sit for 5 more minutes.
Add the cooking oil into a pan and heat it on medium to high.
Add onion and cook for 1 minute.
Add asparagus and cook for 1 minute.
Add the bell pepper and cook a bit more.
Add the sugar and 1 tbsp of soy sauce, then stir well for 1 minute.
Remove from heat.
Heat a grill pan over high heat and coat with cooking spray.
Add tofu to the pan and cook for 3 minutes on each side.
Reserve the marinade and pour it after the 6 minutes pass.
Cook for a few more minutes.

Tips and ideas:

This steak can be served with rice, pasta, or bread.

The steak can also be served with different vegetable side dishes.

Vegetarian Tofu Steak
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How To Make Roasted Veggie Pasta

If you are looking for a wonderful, easy vegetarian pasta dish, we have perfect a recipe that you’ll surely love. A roasted veggie pasta dish made with a medley of fresh vegetables and sweet, fragrant roasted garlic, coated with herbed oil, roasted in the oven and then tossed with cooked fettuccini noodles, Parmesan cheese, and tapenade. There is absolutely nothing simpler than that. Serve this rustic, healthy, and flavorful vegetarian pasta dish with a light green salad and garlic bread for an extremely satisfying meal.


• 10 garlic cloves, lightly smashed with the skin on
• ¼ pound fresh asparagus, cut diagonally into 4″ pieces
• 2 red bell peppers, sliced
• ¼ pound crimini mushrooms, sliced
• ½ tomato, quartered
• ½ tsp chopped fresh rosemary
• ½ tsp chopped fresh oregano
• 2 tbsp olive oil
• 8 ounces dry fettuccini noodles
• ¼ cup of grated Parmesan cheese
• 2 tbsp tapenade


This recipe takes about 50 minutes to make. Serves 2.

Preheat the oven to 350°F.
Place the garlic cloves on a baking sheet and roast in the preheated oven for 35 minutes or until soft and fragrant.
Peel and chop the roasted garlic.
Put all the asparagus, bell peppers, mushrooms, tomato, and garlic in a roasting pan.
In a small bowl, mix together rosemary, oregano, and olive oil.
Drizzle the herbed oil over the vegetables, then toss well to coat.
Roast the vegetables in the preheated oven for 15 minutes, stirring the vegetables once halfway through the cooking time to ensure even cooking.
Meanwhile, cook the fettuccini noodles according to packet instructions.
Transfer the cooked noodles to a serving platter.
Top with roasted vegetables, grated Parmesan cheese, and tapenade.
Gently toss the pasta and the vegetables so the cheese and tapenade are distributed to the entire dish.

Ideas And Tips:

For the roasted vegetables, you can also use eggplant, onions, zucchini, broccoli, French beans, beets, Brussel’s sprouts, butternut squash, cauliflower, carrots, baby corn, chayote, leeks, celery, radishes, endives or artichokes.

You may also use pesto to replace tapenade.

For an added zing, squeeze some lemon or lime on top before serving.

How To Make Roasted Veggie Pasta
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