It’s asparagus season in Germany and Flo and I eat this long-awaited spring vegetable at least once a week. Most of the time we eat white asparagus with potatoes, which is a typical German dish, but today we had a slightly exotic version: Vegan spring spaghetti with asparagus and strawberries. Besides, I also added fennel, which fitted great in this combination.
For the sauce, I used one cup of freshly squeezed orange juice, half a red onion, garlic, a teaspoon of curry, and a pinch of red pepper flakes. Next time, I will maybe substitute half of the green asparagus with white ones for a change. All in all, the asparagus pasta were ready in about 25 minutes. Do you guys also eat both kinds of asparagus and if yes which one do you like better?
We really liked this unusual combination and it was so much lighter than asparagus with sauce hollandaise. I really love cooking with spring foods such as asparagus or bear’s garlic, but I also can’t wait for summer to come! I spent the weekend at my parent’s house and it was so nice spending the day in the garden and just doing nothing and being a real bum. While I was sitting outside, I watched some little birds leaving their nests for the first time. It was just too cute! Of course, I couldn’t resist taking some pictures, which I already posted on Instagram (@_veganheaven_). I hope you all have a great start into the week! :-)