Vegan Asparagus & Egg Almondine
This recipe for vegan asparagus & egg almondine is a wonderful side that will brighten any table it’s served on. Try it for your next family meal!
This amazing recipe is a great way to add color and life to a plate of your choice. We love doing this for big dinners, as it’s easy to cook up some asparagus and make a large batch of the egg and the almondine mixture. Then, all you need to do is put it on a pretty plate, and you have a very aesthetically pleasing side dish that’s ideal for any occasion!
Another reason the dish is great for big dinners is that it’s gluten-free, so you’re sure to satisfy anyone that comes to the table.
We love that the gentle ingredients in the almondine mixture give the dish a wonderfully nutty, creamy, and smooth taste. If you wanted to mix it up, though, you could try adding some smoked paprika or lemon juice to the almondine – it would lift the whole dish just a little, making it more varied with every bite.
How To Make Vegan Asparagus & Egg Almondine
Firstly, you’ll need to make up the vegan egg yolk in accordance with the recipe here. It’s a simple way to make a great vegan substitute for egg yolk, and it tastes really amazing. It’s wise to get this done first, as it will allow you to free up some time to get the other things done in your recipe.
After you’ve got the egg yolk sorted, sauté the asparagus in a pan until it’s tender. This should take roughly four to five minutes – don’t overcook it! Once it’s pleasantly tender, you can add it to an ice bath, as this will preserve the vibrant green color.
Next, add the almonds to a big frying pan – but make sure to spread them out in an even layer so that they’re cooked evenly. There’s nothing worse than the taste of one singed ingredient contaminating all the others in your pan!
Toast the almonds in a dry pan until they’re lightly golden – this is best done on medium-high heat, as you can easily manage the heat of the pan over a moderate flame. Once the almonds are toasted, add the butter and shallots before cooking for two to three minutes. Make sure to stir the pan from time to time, as this will ensure the shallots are soft. Then, add in the grated garlic, and stir for thirty to sixty seconds – this should be long enough for the garlic to become delightfully fragrant!
If you’re ever having a little bit of trouble ensuring that vegetables like onions and garlic are cooked through and perfectly tender, try placing a lid on the pan that they’re in. This will lead to a little bit of steam generating within the pan, which will finish them off very quickly. It’s a strange tip, but once you’ve tried it you’ll never be able to go back to not doing it!
Now that everything’s cooked, arrange the asparagus on a serving plate – it looks nice if all the spears are pointing the same way, but doing it however looks best to you will be the best way to present it in your home. Then, pour the vegan egg yolk sauce over the asparagus, and finish with the almondine mixture. Delicious!
Vegan Asparagus & Egg Almondine Recipe
1 dose Vegan Egg Yolk
300 Asparagus (preferably long and thin)
30 Shaved Almond (Almond Shaves, Sliced Almonds)
1 Shallot (medium)
1 Garlic Clove
1/2 tbsp Extra Virgin Olive Oil
1. Prepare the vegan egg yolk following the recipe here.
2. Sauté asparagus for 4-5 minutes in a pan (or until tender) then add to a ice bath to preserve the colour.
3. Add the almonds in an even layer to a big frying pan. Toast them in a dry pan until lightly golden (medium-high heat). Add butter and shallots, cook for about 2-3 minutes, stirring from time to time, until the shallots are soft. Add grated garlic and stir for about 30-60 seconds, until the garlic turns fragrant.
4. Arrange asparagus on a serving plate, pour over the vegan egg yolk sauce and finish with the almondine mixture.
Vegan Asparagus & Egg Almondine
- Prepare the vegan egg yolk following the recipe here.
- Sauté asparagus for 4-5 minutes in a pan (or until tender) then add to a ice bath to preserve the colour.
- Add the almonds in an even layer to a big frying pan. Toast them in a dry pan until lightly golden (medium-high heat). Add butter and shallots, cook for about 2-3 minutes, stirring from time to time, until the shallots are soft. Add grated garlic and stir for about 30-60 seconds, until the garlic turns fragrant.
- Arrange asparagus on a serving plate, pour over the vegan egg yolk sauce and finish with the almondine mixture.