Grilled Asparagus with Cream Sauce over Ribbons

Grilled Asparagus with Cream Sauce over Zucchini Ribbons - Easy, healthy, and oh-so-delicious! #vegan #glutenfree #soyfree

Grilled Asparagus with Cream Sauce over Zucchini Ribbons - Easy, healthy, and oh-so-delicious! #vegan #glutenfree #soyfree I clearly cannot get enough green in my life, given the last few dishes that I’ve made! I guess that’s what happens after months of mostly orange/beige/brown foods and then surging into a more vibrant color palette come March. I featured radishes, arugula, and fennel in my last recipe; this time I felt the need to grill up some asparagus. Appropriate for a dish that is the perfect balance of healthy and comforting: Grilled Asparagus with Cream Sauce over Zucchini Ribbons.

Grilled Asparagus with Cream Sauce over Zucchini Ribbons - Easy, healthy, and oh-so-delicious! #vegan #glutenfree #soyfree

Grilling is legitimately one of my favorite ways to cook food. It’s simple, efficient in terms of time, and imparts great flavor upon already tasty fruits and veggies. You may have already picked up on this, given how many “grilled” recipes I have on my site – including sandwiches, duh. I love how the grilled asparagus pairs with the sautéed mushrooms, and the contrast in flavors and texture to the creamy pine nut sauce and crunchy zucchini ribbons.

Grilled Asparagus with Cream Sauce over Zucchini Ribbons - Easy, healthy, and oh-so-delicious! #vegan #glutenfree #soyfree

I feel that pine nuts are an under-utilized ingredient in my pantry, and love the richness it gives to dishes. In the case of this meal, Silk’s Unsweetened Cashew Milk joins pine nuts for a subtle roasted flavor without sweetness for a creamy sauce base, then is seasoned with sautéed garlic (YUM) and white pepper. I dare you not to steal large spoonfuls of this while you’re making it! Or I do, because that’s what I do. 😉

Grilled Asparagus with Cream Sauce over Zucchini Ribbons - Easy, healthy, and oh-so-delicious! #vegan #glutenfree #soyfree

The yin to the creamy sauce’s yang, is a bed of zucchini ribbons, easily made with a plain ol’ vegetable peeler, for a fancy and delicious replacement for starchy noodles. This method is great if you don’t have a spiralizer on hand to make oodles of zoodles. Lastly, leeks and mushrooms are sautéed and seasoned with oregano and fresh lemon juice to crown this delightful entree.

Grilled Asparagus with Cream Sauce over Zucchini Ribbons - Easy, healthy, and oh-so-delicious! #vegan #glutenfree #soyfree

It really comes together quickly, if you’re into a lighter weeknight meal type of thing! And if you have a hard time finding the Unsweetened Cashew Milk (great for everything, seriously) use Silk’s locator here and maybe get a coupon while you’re at it!

Grilled Asparagus with Cream Sauce over Zucchini Ribbons - Easy, healthy, and oh-so-delicious! #vegan #glutenfree #soyfree

Grilled Asparagus with Cream Sauce over Zucchini Ribbons - Easy, healthy, and oh-so-delicious! #vegan #glutenfree #soyfree

One year: Creamy Quinoa Jalapeño Poppers // Two years: Apple Fennel Seitan Dogs // Three years: Brunch Beverage Trio // Four years: Baked Spinach Falafel

Grilled Asparagus with Cream Sauce over Zucchini Ribbons - Easy, healthy, and oh-so-delicious! #vegan #glutenfree #soyfree
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Grilled Asparagus with Cream Sauce over Zucchini Ribbons

Grilled asparagus and sauteed mushrooms sit atop a bed of zucchini noodles covered in a creamy, pine nut sauce.
Course Dinner, Entree, Lunch
Cuisine Gluten-free, Healthy, Seasonal, Soy-free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Author Jackie of Vegan Yack Attack

Ingredients

Cream Sauce

  • 1/2 teaspoon olive oil
  • 2 cloves garlic minced
  • 3/4 cup Silk Unsweetened Original Cashew Milk
  • 1/2 cup vegetable broth
  • 1/3 cup pine nuts
  • 1 tablespoon cornstarch
  • 1/8 teaspoon white pepper
  • Salt to taste

Grilled Asparagus Saute

  • 10 spears asparagus woody ends trimmed
  • 1 teaspoon olive oil
  • 2 cups sliced baby bella or button mushrooms
  • 1/2 cup thinly sliced leeks
  • 1/4 teaspoon dried oregano
  • 2 teaspoons lemon juice
  • Salt and pepper to taste
  • Optional: Truffle salt for garnish/finishing

Ribbons

  • 2 medium-sized zucchini peeled into ribbons

Instructions

Cream Sauce

  1. Warm olive oil in a sauté pan over medium-low heat, add garlic and sauté until golden.
  2. Place garlic, Unsweetened Original Cashew Milk, vegetable broth, pine nuts and cornstarch in a blender. Puree until very smooth.
  3. Pour sauce into sauté pan and bring to a boil over medium heat. Adjust to heat to medium-low and simmer sauce, stirring occasionally, until the sauce has thickened (roughly 10 minutes). While the sauce is reducing, start prepping asparagus/mushroom sauté.
  4. Stir white pepper into the sauce and season with salt, to taste, before serving.

Grilled Asparagus Saute

  1. Heat grill with a high-medium flame (roughly 300F). Once hot, place asparagus on grate and grill for 2-3 minutes, flip and grill for another 3 minutes, or until there are visible char marks. Transfer asparagus to a plate and let cool until you can handle them.
  2. Warm olive oil in a medium sauté pan over medium heat. Add mushrooms and leeks to the pan once hot, sautéing until the mushrooms have reduced in size and have softened.
  3. Chop grilled asparagus into 2-inch long pieces and add them to the pan, along with oregano. Stir together and cook over medium-low for another two minutes. Stir in lemon juice and season mixture with salt and pepper to taste.

Assembly

  1. Divide zucchini ribbons into two bowls, top each with cream sauce and veggie sauté. Finish with a small pinch of truffle salt and serve warm. Enjoy!

 

Grilled Asparagus with Cream Sauce over Zucchini Ribbons switch-ups:

  • For a heavier meal, try using soba or rice noodles instead of zucchini ribbons.
  • Add chopped cherry tomatoes and fresh basil during the summer for color and extra flavor!

Grilled Asparagus with Cream Sauce over Zucchini Ribbons - Easy, healthy, and oh-so-delicious! #vegan #glutenfree #soyfree

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. I will be showcasing their products each month with recipes and tips, so make sure to follow along! Posts like this help me to keep this blog and more recipes coming your way. 🙂

9 Comments on “Grilled Asparagus with Cream Sauce over Ribbons

  1. That looks so crazy good, I can’t even wait to make that and eat it. Hmm. I wonder if I have to share. Nope. I think I’ll eat it all myself! 🙂

  2. We had this for dinner tonight and it was so good! Thank you!!

    • Awesome! I’m so glad that you enjoyed it, Julie! 🙂

  3. I made this tonight and it was excellent! I’m sorry to say, I’m one of those….I had to make some alterations to the recipe because of what I had on hand. I used walnuts instead of pine nuts. I broiled the asparagus instead of grilling. And I made my own cashew milk. Husband commented on the great blend of flavors! I’ll up the garlic a bit next time and use fresh oregano (and more) and I might just saute the asparagus with the mushrooms and leeks. But the sauce is absolutely the best! The whole thing came together very nicely and was pretty too. Definitely a winner!! Thanks Jackie!!!

    • Sounds like you made it work, and I’m so glad that you enjoyed it!! 😀

  4. Pingback: 50 Delicious and Healthy Vegan and Vegetarian Recipes

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