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