• Welcome Widget

    You can edit the content that appears here by visiting your Widgets panel and modifying the current widgets there.

    Lorem ipsum no has veniam elaboraret constituam, ne nibh posidonium vel. Has ad quaeque omittantur, malis abhorreant eam no, qui cu minim placerat definitionem.

  • Vegan Recipe | Spring Pasta with Roasted White Asparagus

    by Ann on May 14, 2014


    Pasta is always a favorite. Especially when it can be loaded with fresh, seasonal veggies. In Europe, white asparagus are quite popular.  These sunlight-deprived stalks are a little milder and more delicate than their green counterparts. Here’s one of my favorite ways to eat them:

    Spring Pasta!


    • 1 lb. pasta (tagliatelle or penne)
    • A fistful of thin, baby spring asparagus
    • 1 pint grape tomatoes, halved
    • 2 jalapeño peppers, seeded, diced fine
    • 2 good sized cloves of garlic, chopped
    • 1/4 cup fruity extra virgin olive oil
    • 4 tablespoons good balsamic vinegar
    • Sea salt and fresh ground pepper, to taste
    • 2 tablespoons fresh chopped Italian parsley


    • Bring a large pot of fresh salted water to a rolling boil.
    • Do not overcook the asparagus – they are best tender-crisp. 10 min will do.
    • Meanwhile, throw all the sauce ingredients into a pot and stir to coat.
    • Place the asparagus in a grill pan until they are slightly grilled.
    • Cook the pasta according to package directions, stirring every so often, until it is al dente.
    • While the pasta is cooking, keep an eye on the sauce and stir it now and then.
    • Drain the pasta, put it into the sauce pan, and toss gently to coat with olive oil.

    Serve in a deep plate and add the asparagus on top, bon appétit!

    About Ann

    Ph.D. in neuroscience who loves to cook, play with her baby daughter Liv (born in May 2013, and upcycle small and bigger things (current project: VW hippie van from 78) Find more from Ann at

  • { 0 comments… add one now }

    Leave a Comment

    Previous post:

    Next post: