Subscribe to our newsletter!
Get all the latest juicy news and gossip in the Wealmoor monthly newsletter. 

Our

Tenderstem Broccoli with Linguine Pasta, Garden Peas and Black Garlic Marinated Asparagus

Important information

Serves: 4
Preparation time: 30 minutes
Cooking time: 20 minutes

Ingredients 

20 fine or 12 large asparagus

8 Tenderstem broccoli, whole or chopped

400 g linguine pasta

2 shallots, finely chopped

A dash of olive oil

½ glass white wine

4 tbsp nutritional yeast

1 tbsp margarine

A handful of breadcrumbs, toasted

5 black garlic cloves

1 tbsp olive oil

2 tbsp water

Salt and pepper

Method:

1.  

2.  

3.  

4.  

5.  

6.  

7.  

8.  

Blend the garlic cloves, 1 tbsp olive oil, 2 tbsp water, salt and pepper into a marinade.

 

Cook the asparagus and the broccoli in boiling salty water for 2 minutes.

 

Drain and submerge in icy water, saving the cooking water for later.

 

Gently brush the asparagus with the black garlic marinade and then roll in the breadcrumbs.

 

In a saucepan, brown the shallots with the oil and add the white wine. Keep cooking until the wine evaporates and add the garden peas and the broccoli.

 

In a separate pan, bring the saved cooking water to a boil and add the pasta. Cook until al dente, approximately 10 minutes.

 

Drain and mix with the sauce, some nutritional yeast and the margarine for extra flavour. Add a few ladles of the cooking water if necessary.

 

Top with the parsley and serve with the asparagus.