Spring is here, and so is asparagus! Chef Brett has put a vegan spin on a classic puttanesca to create a nutritious salad for the season. Project Angel Heart Registered Dietitian Astrid De la Cruz notes that the asparagus and basil used in this dish are both rich in Vitamin K, which supports bone health and helps with blood clotting. Asparagus is also packed with folate, fiber, and Vitamins C, E, and A, which help maintain a healthy heart, improve digestion, and support our immune system. Other aromatics such as parsley, garlic, and lemon add to the dish’s immune-boosting properties, while the olives provide healthy fats and antioxidants in the form of Vitamin E. Enjoy!
Vegan Asparagus Puttanesca Salad
Makes 4-6 servings
- 2 bunches asparagus (about 2 pounds), peeled, chopped into 2-inch pieces
- 1/2 cup extra virgin olive oil
- Kosher salt and pepper to taste
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 lemons, juiced and zested
- 1/4 cup fresh basil, finely sliced
- 1 bunch flat-leaf parsley, finely chopped
- 1/2 cup green olives, pitted and roughly chopped (Chef Brett’s favorites are Manzanilla and Castelvetrano)
- 1/4 cup capers, drained
- 2 tablespoons whole grain mustard (or substitute Dijon)
- 2 tablespoons balsamic vinegar
- Shaved parmesan for garnish, as desired
- Additional basil for garnish, as desired
In a large mixing bowl, toss the asparagus with 3 tablespoons of extra virgin olive oil, salt, and pepper. Place asparagus on a sheet tray or roasting rack and spread it evenly so pieces do not overlap. Use another baking tray if needed.
Preheat oven to 400 degrees and roast the asparagus for 7-10 minutes or so. Thicker asparagus may take longer.
Cool asparagus to room temperature and place it in a large mixing bowl. Add the garlic, red pepper flakes, lemon, basil, parsley, olives, capers, mustard, and balsamic vinegar, then mix everything together.
Adjust seasoning to your liking by adding more salt, pepper, and lemon juice.
Garnish with fresh, shaved parmesan and basil.