Ingredients
Units
Scale
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