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Roasted Asparagus with whipped white bean dip and lemony herbed breadcrumbs.
This Roasted Asparagus recipe is totally simple, yet it’s full of flavor and awesome textures. Creamy white bean-cashew dip is flavored with miso and lemon, topped with perfectly roasted asparagus, and sprinkled with cheesy herbed breadcrumbs. This easy vegan dish is wonderful as a starter or snack, or as a lighter spring meal with fresh bread to dip.
What I love about this recipe is that the presentation makes it more interesting than your average roasted asparagus recipe. It’s great to impress guests, or to make any weeknight dinner a little bit more special.
There’s really not much to say about today’s recipe. It’s delicious. So make it!
The one part of the recipe that we must talk about is the white bean dip. Boy oh boy, this dip is ridiculously good! And crazy versatile! You can use it so many different ways:
- as a bread spread
- to dip veggies, crackers, roasted veggies and fries
- as pizza sauce
- as pasta sauce
- to thicken soups or just to put a dollop on top
- thinned out with a little water as a salad dressing
And probably many many more! So it’s not a bad idea to double or triple the recipe, and save some of this amazingness for later. Trust me, it’s addictive!
My simple roasted asparagus, and my quick lemony-herbed breadcrumbs are really good on top of this dip. Or on the side, if you prefer serving it that way. Then to finish off everything, chopped red onion or shallot, toasted hazelnuts or pine nuts, or some vegan feta are all great choices too.
Roasted Asparagus w/ Herbed Breadcrumbs
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Whipped White Bean Dip
- 1 can of white beans, drained
- 3/4 cup/100 g cashews, soaked
- 1 lemon, juice
- 1 tbsp tahini
- 1.5 tbsp nutritional yeast
- 2 tsp white miso paste
- 1 clove of garlic
- salt, pepper
Herbed Breadcrumbs
- 1 tbsp olive oil
- 1/4 cup/30 g breadcrumbs (use GF if needed)
- 1/2 bunch of mixed fresh herbs (such as basil, parsley, chives, tarragon, mint, and thyme)
- 1 tsp garlic powder
- 1/2 tsp lemon zest
- 1–2 tbsp vegan parmesan or nutritional yeast
- salt, pepper
Roasted Asparagus
- 17 oz/500 g green asparagus, trimmed
- 1 tbsp olive oil
- salt, pepper
To serve
- 1/2 red onion, diced
- fresh herbs
Instructions
Whipped White Bean Dip
- Add ingredients to a blender or food processor, and blend until very creamy. Add a few tablespoons of water, if needed.
Herbed Breadcrumbs
- Heat up oil in a skillet over medium high heat. Add breadcrumbs, and toast for 3-5 minutes, stirring occasionally, or until golden.
- Chop mixed herbs roughly, then transfer to a bowl with breadcrumbs, garlic powder, lemon zest, and vegan parmesan. Season with salt and pepper, and mix well.
Roasted Asparagus
- Preheat oven to 180°C/350°F.
- Wash and trim asparagus, then place them on a baking tray. Drizzle with olive oil, and sprinkle with salt and pepper generously. Toss to coat the spears.
- Bake for 10-15 minutes, or until just tender.
Assembly
- Spread whipped white bean dip over a large serving plate, or 4 small plates. Top with warm asparagus, and sprinkle with breadcrumbs, red onion, and herbs. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Roasted asparagus is one of the MUST HAVES in spring time. This looks terrific!
Yes yes yes!!! I’m eating as much asparagus nowadays as possible 😛
This looks amazing! Love how creamy and smooth the dip is. You really brought the spring season in this bowl with your beautiful composition and styling.
Thank you so much!
It’s creamy and smooth indeed! 😍