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

Important information

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


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










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.

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