Asparagus season is my favourite time of the year. After a long winter of eating potatoes, carrots and other veggies that store well over the winter, the first really fresh vegetable that I can harvest from my garden is asparagus. By Spring, I am craving greens – the ones in the grocery store are tired and tasteless. And then these little sprouts break through the ground.
This winter was a long one. Which made the beginning of asparagus season extra sweet.
And we love asparagus just about any way you can cook it. But my favourite way to eat asparagus is on the grill. And that brings up the question – grill?
What do vegans grill?
We put just about any vegetable on the grill either in packets or brushed with oil directly on the grill. The ones we brush with oil are: asparagus, peppers, zucchini, onions, scapes and mushrooms. The ones I brush with oil and seasoning are: potatoes, brussels sprouts, cauliflower, broccoli, snow peas and carrots. And then there’s the veggie burgers, tofu, vegan sausages and vegan hot dogs. We’ve done corn on the cob on the grill too!
Since my eldest was old enough to eat solid foods she has been a big fan of barbecued vegetables. Sometimes we’ll toss the grilled vegetables in olive oil and mix them into cooked whole wheat pasta. Veggies that won’t usually get touched will get gobbled down if they’ve been grilled.
The burger above is one my son made himself – burger with vegan cheese, zucchini, pepper and asparagus. Topped with ketchup and it’s a delicious mess – everything falls off and the bun can’t contain its contents. And that’s my picky eater! Mine is topped with mushrooms, grilled onions and whatever else the kids have left me.
More ideas for asparagus
If you have more asparagus than you know what to do with (this has never happened to me but I guess it’s possible), fry it in olive oil with garlic, add marinated tofu, fresh herbs and pasta. I like to top my pasta with a salty mix of nutritional yeast, hemp seeds, a splash of olive oil to make it all stick together and salt.
Easy tofu marinade:
- 1 crushed clove of garlic
- 1 Tbsp soy sauce
- 1 Tbsp balsamic vinegar (or other nice vinegar, lemon juice, lime juice)
- 1 Tbsp olive oil
Add cubed tofu to the marinade. Toss and let it sit for about 15 minutes in the marinade before frying it with veggies or you can bake it at 350 for 20 minutes stirring once.
Asparagus for breakfast
If you still have leftover asparagus, toss it in your scrambled tofu.
The only thing you have to keep in mind with asparagus is not to overcook it. And don’t boil it.
Enjoy it while it lasts!