Asparagus, Take 2!

Asparagus Fettucini & Portobello Mushrooms with Lemon Walnut Pesto

Prep Time: 45 min

Soak Time: 2 hours

Total "Cooking" Time: 2 hours 45 minutes

Asparagus Fettucini Ingredients:

1 bundle of asparagus, peel lengthwise leaving the head of the stem on

1 lemon, juiced

salt

2 cups water

Directions for Asparagus Fettucini:

In a large bowl toss the asparagus fettucini with 2 cups water, pinch of salt and 1 tsp of lemon juice.  Set aside on countertop tossing every 30 minutes for 2 hours.

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Lemon Walnut Pesto Ingredients:

1 1/2 lemons, juiced

1 cup chopped walnuts

3 tbsp nutritional yeast

1 bundle parsley, de-stemmed

1 cup chopped kale

1 pinch salt

2 tbsp extra virgin olive oil

1/4 tsp organic mustard powder

Directions for Lemon Walnut Pesto:

Combine all ingredients into your blender or food processor and mix until smooth.  Refrigerate up to 3 days. Preparation time approximately 20 minutes.

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And now for the Portobello Mushroom...

With a soup spoon carefully remove the gills on the bottom side of the mushroom cap and discard.  Slice the mushroom cap thinly in quarters. 

Time to eat! Drain excess liquid from asparagus fettucini.  Add 2 heaping tablespoons of lemon walnut pesto and portobello mushroom slices to fettucini and toss.  Garnish with a squeeze of lemon juice and lemon zest.  Bon Appetit!  

Tis the season for artichokes and asparagus!

Artichoke, Celery Root & Sunchoke Pate 

served over a bed of Asparagus Ribbons

Yeild: About 3 cups

Prep Time: 30 minutes

Soak Time: 2 hours

Total "Cooking: Time: 2 hours 30 minutes

Ingredients:

1 bundle of Asparagus, peeled lengthwise leaving the head of the stem on

1 Artichoke, de-stemmed, fuzzy heart removed and outer skin peeled

1 1/2 lemon, juiced and zested 

5 tbs Extra Virgin Olive Oil

1 Celery Root, peeled and chopped

1/2 cup Raw Hemp Seed

1/4 cup Sunchoke, chopped

pinch of salt

2 cups water

Directions for Pate:

Blend all ingredients in food processor, except asparagus, 1 tsp lemon juice and water, in food processor until smooth texture has been reached.  Store in airtight container in the fridge for up to 3 days. 

Directions for Asparagus Ribbons:

In a large bowl toss the asparagus ribbons with 2 cups water, pinch of salt and 1 tsp of lemon juice.  Set aside on countertop tossing every 30 minutes for 2 hours.

*  I paired this spread with asparagus ribbons with the intention of showing a plating option.  I enjoyed the pate with orange bell peppers and flax seed crackers.