There’s so much goodness in this email! But let’s talk about the asparagus pesto. Thing 1) I’ve never done anything with raw asparagus and this is very exciting! (And a little bit scary.) Thing 2) thank you for all the brilliant substitution suggestions for the oil. I usually go with avocado as my oil substitute in pesto, but silken tofu or aqua faba! And if I go the aqua faba route, maybe adding some roasted chickpeas to the pasta…. Thank you for opening up a box of possibilities, Joy!
Especially this time of year when it's in season, I think asparagus is wonderful raw. It just needs to be either processed like in this pesto or sliced thin at a sharp angle (for salads) to keep it from being too fibrous. I love olive oil, but I have been trying to cut back in recent months. The tofu works well though it mutes the asparagus flavor a touch. My favorite is actually pasta cooking water here! The starches add to the creaminess. Roasted chickpeas sound like a wonderful addition I would eat them on anything :)
There’s so much goodness in this email! But let’s talk about the asparagus pesto. Thing 1) I’ve never done anything with raw asparagus and this is very exciting! (And a little bit scary.) Thing 2) thank you for all the brilliant substitution suggestions for the oil. I usually go with avocado as my oil substitute in pesto, but silken tofu or aqua faba! And if I go the aqua faba route, maybe adding some roasted chickpeas to the pasta…. Thank you for opening up a box of possibilities, Joy!
Especially this time of year when it's in season, I think asparagus is wonderful raw. It just needs to be either processed like in this pesto or sliced thin at a sharp angle (for salads) to keep it from being too fibrous. I love olive oil, but I have been trying to cut back in recent months. The tofu works well though it mutes the asparagus flavor a touch. My favorite is actually pasta cooking water here! The starches add to the creaminess. Roasted chickpeas sound like a wonderful addition I would eat them on anything :)