This purple asparagus recipe is ideal for fall, and completely vegan. Takes only 30 min to prep, and it's delicious as it is beautiful.
Prep Time : 15 Min | Cook Time: 15 Min | Total Time: 30 Min
1 pound purple asparagus
1 stick of butter
500 gr. carrots
500 gr. butternut squash (cubed)
1. Peel carrots, and cut into pieces about a quarter inch thick
2. Steam carrots in a pot with enough water to just cover, 1/4 stick butter and teaspoon of maldon salt. Bring to high heat to steam, and then reduce to medium until carrots are tender. (Add more water if they start to dry out) Cook until tender. Blend and adjust seasoning with a bit of lemon juice to brighten.
3. In separate pot add cubed butternut squash, and follow same instructions as carrots.
4. Trim asparagus to your desire length, and shave the end for presentation. In a sauté pan add butter, and sauté for 5 min. Cook 5 min until al dente. Sprinkle with salt and plate as seen in the recipe photo. You may freeze any extra purée.