Asparagus in thermomix: 3 vegan recipes

You can prepare delicious asparagus dishes especially easily in the Thermomix. We present three vegan recipes, including classic ones, but also completely new ones.

In Germany it is from the end of April to the end of June asparagus time. There are countless ways to prepare the popular vegetable on a stick. Many recipes can be prepared particularly quickly with a Thermomix. We present you with three uncomplicated and delicious dishes for asparagus in the Thermomix, which are also completely vegan.

• Pasta with avocado herb pesto, green asparagus and vegan parmesan: You can easily prepare pesto and parmesan in the Thermomix. And the rest is also very fast.
• Asparagus and potato salad with lentils: This Thermomix recipe with asparagus is something for warm summer days. You can eat the salad lukewarm or cold as a main course. It is also very suitable for a barbecue evening.
• Asparagus with potatoes and vegan hollandaise sauce: You can also prepare the classic between asparagus dishes in the Thermomix – even with a vegan version of Hollandaise sauce.

When buying ingredients, make sure they are seasonal and local. During the asparagus season, you have the opportunity to buy asparagus from local farms at the weekly market. Many farmers also sell their asparagus directly to them farm shops. If you buy regionally, you get particularly fresh goods and save on CO2 emissions through shorter transport routes. Some foods are not available in the region or only to a very limited extent, such as avocadoor ecologically not very sustainable for other reasons, for example pine nuts. So you should use these ingredients only rarely, and if possible always inside Fair trade– Buy quality.

In addition, you should prefer organic quality foods in order to organic farming to support. It works more on saving resources and being environmentally friendly than it is conventional agriculture, because it does not use any synthetic chemical pesticides, for example. We can especially recommend organic products with the e seal demeter, natural soil AND organic soil.

Pasta with avocado herb pesto, green asparagus and parmesan

Asparagus and potato salad with lentils

Asparagus and potato salad with lentils

• Preparation: about 40 minutes
• Cooking/baking time: about 25 minutes
• The crowd: 4 servings
• 
  To print

Ingredients:

• 120 g
  

  white balsamic vinegar

• 120 g
  

  canola oil (or other neutral oil)

• 30 g
  

  mustard

• 30 g
  

  agave syrup

• 4 spoons
  

  vegetable soup (powder)

• 250 g
  

  Pardina lenses

• 500 gr
  

  new potatoes (washed)

• 500 gr
  

  green asparagus (ends cut, halved)

• 2 teaspoons
  

  Salt

• 1500 ml
  

  water

• 5
  

  radish

• 1 bunch
  

  spring onions

the preparation

1. Start by preparing the dressing. To do this, put the balsamic vinegar, canola oil, mustard, agave syrup and vegetable juice in the mixing bowl and mix everything for one minute on speed 5.

2. Set the dressing aside and rinse the mixing bowl thoroughly. Now it’s time for the salad. Weigh the lentils in the cooking basket and rinse them. Pour the lentils into the mixing bowl and place the cooking basket on top of them. Of course you can also use pre-cooked lentils. Then you don’t have to put them in the Thermomix.

3. Place the potatoes in the cooking basket. Pour in enough water to cover the potatoes completely (about 1 to 1.5 liters). Add the salt and heat the potatoes on high for 10 minutes.

4. Place the asparagus in the Varoma (steam attachment). When the 10 minutes are up, put the Varoma on and cook for another 15 minutes on speed 1.

5. Now rinse the potatoes and asparagus with cold water. Cut the potatoes into slices and the asparagus into bite-sized pieces. Cut the radishes into small slices and the spring onions into small rings. Drain the lentils.

6. Put everything in a bowl and pour the dressing over the salad. You probably won’t need all of the sauce, but it keeps well in the fridge. Serve the salad warm if desired. The dish also tastes very good cold.

Asparagus with potatoes and vegan hollandaise sauce

Asparagus with potatoes and vegan hollandaise sauce

• Preparation: about 50 minutes
• Cooking/baking time: about 35 minutes
• The crowd: 4 servings
• 
  To print

Ingredients:

• 500 ml
  

  vegetables soup

• 1.5 kg
  

  potato

• 2 kg
  

  asparagus

• 50 gr
  

  margarine

• 150 g
  

  soy cream

• 20 g
  

  White wine

• 1 tablespoon
  

  lemon juice

• 1 tablespoon
  

  chopped fresh herbs

• 1 tip
  

  India’s saffron

• 0.5 tsp
  

  Salt

• 1 tip
  

  pepper

• 1 tablespoon
  

  flour

• 1 tip
  

  nutmeg

• 1 tip
  

  sugar

the preparation

1. First fill the Thermomix with vegetable stock. Hang the cooking basket and weigh the potatoes in it.

2. Place the asparagus in the Varoma and place in the Thermomix. Cook the asparagus in the Varoma for 25 minutes at speed 1.

3. Remove the Varoma and keep the asparagus and potatoes warm while making the hollandaise sauce. Set the vegetable stock aside for later.

4. Melt the margarine for one minute at 90 degrees at speed two.

5. Now add the flour. Sweat it for two minutes at 90 degrees at speed three.

6. Now add the soy cream, white wine and lemon juice. Let all the ingredients cook for another five minutes at 80 degrees on the fourth level. Meanwhile, add the spices and herbs.

7. If desired, you can adjust and thin the hollandaise sauce with vegetable stock. Decorate the finished dish as desired with chopped parsley.

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Tags: how to vegan recipes