This week's meal plan is all about asparagus (which is finally, fully in season). We’ve got a mellow and zesty risotto topped with charred asparagus, a lush spring veg minestrone drizzled with a simple homemade pesto that packs a punch and a noodle salad tossed in a red Thai curry dressing and topped with tofu.
Ingredients
Makes 3 dinners, each serving 4
What's not to love about asparagus? The way it makes your pee smell? Okay, point taken. But these recipes bring out the best of that deliciously in-season vegetable. Get involved.
Veganise This Meal Plan:
- Swap the Parmesan for vegan hard cheese
- Use rice noodles instead of egg noodles
2 Bunches of Asparagus (Approx. 800g)
2 Tbsp Fennel Seeds
Bulb of Garlic
1 Onion
300g Risotto Rice
125ml White Wine
3 Litres of Vegetable stock
120g Parmesan
5 Lemons
1 Pack of Parsley
3 Large Courgettes
1 Large Pack of Coriander
280g Smoked Tofu
2-4 Tbsp Thai Red Curry Paste
200g Green Beans
300g Egg Noodles
The Recipes
Charred Asparagus Risotto
Zesty and creamy risotto topped with charred asparagus. Simple and easy meal with zing.
Spring Veg Minestrone
A spring take on a classic minestrone — it’s fresh, zesty, and full of green veg. Top it with the punchy homemade pesto and that’s dinner made in 30 mins.
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Smoked Tofu Spicy Noodle Salad
Spicy noodle salad packed with spring veggies and finished with smoked tofu- a perfect quick and well-rounded meal.