It’s National Asparagus Day on Sunday 23rd April and we’re marking the occasion with a sumptuous new recipe that puts the rich flavours of our fresh asparagus centre stage. With a sprinkling of salt and pepper – not to mention a drizzle olive oil – we hope that you enjoy every mouthful of new season asparagus!
Details
Servings
2 servings
Prep time
10 minutes
Cooking time
15 minutes
Dietary
Plant-Based / Vegan, Gluten-Free
Print
Ingredients
300g Asparagus
100g Wild Mushrooms (or any available variety)
2 knobs of Plant-Based Butter
100g Cherry Tomatoes (cut in half)
2 Garlic Cloves
2 sprigs of Thyme
4 Tbsp Extra Virgin Olive Oil
Salt and Pepper
Method
- Preheat the oven to 200°C.
- Snap off the woody ends of the asparagus and line them all up on your chopping board and slice through at the same length.
- Divide the asparagus into two bunches and arrange them in the centre of two pieces of baking paper. Peel the garlic cloves and cut them into thin strips and place on top of the asparagus.
- Add mushroom, cherry tomato, thyme, butter and season with salt and pepper. Drizzle with extra virgin olive oil.
- Close each parcel, fold the edges well so as not to let the aroma and seasoning escape during baking.
- Bake for 15 minutes and serve.