Blanched Asparagus with Vegan Pesto and Harissa Yogurt Sauce!!!

Posted bymindfulnutrition4uPosted inUncategorized

Easy, simple and delicious side dish for your lunch or dinner!!! I’ve posted this vegan pesto recipe a while ago, and it’s the best pesto ever! Great to serve with seasonal asparagus and harissa yogurt sauce for extra flavour!!! Delish!🥰💙🍀
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#recipedeveloper #mindfulnutrition #mindfuleating #vegannutritionist #SumSanos #vegan #veganpesto #pesto #harissa #itfeelslikesummer #asparagus #glutenfree #healthy #healthyfood #pecans #creativity #plantbasedfood #saltfree #miso #oilfree #lunch #dinner #abundance #love #loveiseverything #lovewithoutdepending #gratitude

♡RECIPE
♡Vegan Pesto (already posted under Healthy Vegan Pesto)
2 cups of baby spinach
2 cups of basil leaves
4 garlic cloves
1 small tomato cut in 4
1 cup of walnuts (for nut free use raw pumpkin seeds instead)
1 lemon juice (about 2 Tbsp)
1 Tbsp of white miso paste (salt substitute)
2 Tbsp of nutritional yeast (optional)
2 Tbsp of water (Add all the ingredients into a food processor and mix it well until it has a pesto consistency).
♡8 large Asparagus ends trimmed (or as many as you want)
♡Harissa Yogurt
2 Tbsp or plant based natural yogurt
1 tsp of harissa (this sauce recipe depends on how much sauce do you want, I would make this recipe per person)
4 crushed roasted pecans
♡METHOD
Using a large bowl, preparer an ice bath for the asparagus, using water and ice, then set aside.
Blanch the asparagus spears by bringing a shallow pan or skillet of water to boil. Add the asparagus.

They’ll almost immediately turn bright green and start to tenderize. It will only take 2 to 4 minutes depending on the size of the asparagus. To test, spear one with a fork to ensure they are al-dente. Drain all liquid and submerge the asparagus in ice bath. Drain the water once asparagus spears have cooled.
Using a full Tbsp of pesto on the plate you will serve the asparagus. Place the asparagus over it. Prepare the plant based natural yogurt with harissa and spoon it over the asparagus. I added some toasted pecans for crunchy texture!

Hope you enjoy it!!!

Much love and gratitude!!!

Nai 🙂 x

Published by mindfulnutrition4u

My name is Naiane. I am a 41 year old food lover and recipe developer. I spend most of my free time testing, experimenting and having fun, creating new and replicating old recipes with a twist and lots of love! I was born in Brazil and I grow up in a very traditional Italian family in a small town in South of Brazil. My mum's side of the family is Italian and my dad's a mixture of Spanish and Portuguese. I feel very privileged to have these background and be able to implement the love and passion for food as much as those countries are passionate about. Moved to London after I finished International Relations at University in 2004 and I always worked in the food industry! I have a 6 year old son who loves to taste my recipes and he is a very serius critic of my dishes :) I aim to cater for everyone and every dietary requirement. As my Mamma always says "when you cook with love, you can taste it in the food".

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