John Myers
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Vegan: Onion Tricolor with Buttered Green Asparagus Tips
The perfect vegan: onion tricolor with buttered green asparagus tips recipe with a picture and simple step-by-step instructions.
- 1 bunch Green asparagus
- 2 tbsp Vegan butter
- 1 tbsp Vegetable salt
- 200 g Cooked tricolor pasta
- 1 tbsp Vegetable salt
- 1,5 liter Filtered water
- 1 size Cut onion
- 1 tbsp Vegan butter
Cooking asparagus
- Cook the asparagus in the water with vegetable salt, cut off the asparagus tips and toss well in a pan with the vegan butter, season with fresh pepper and serve
Cook the pasta
- Cook the pasta in a vegetable stock until al dente, drain and rinse briefly.
The pasta …
- Heat a pan with the vegan butter – I’ll use Alsan – let the onions become translucent, add the asparagus stalks cut into pieces, toss the whole thing a few times. Now the colorful noodles come in, swirl everything and arrange on plates. Grind fresh pepper over the serving plate and enjoy your meal 🙂
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