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PETA’s Vegan Cook-Off Contest: Lorrie’s Asparagus Splendido

Posted by at 3:28 AM | Permalink | Comments (2)


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Ah, spring. The clocks “spring forward,” the birds start singing songs of love (well, songs of breeding, anyway), and the asparagus season arrives! What follows is indeed a splendid treat, courtesy of Lorrie Williams. This delicious and humane dish would pair well with Patricia’s Quick Veggie Chicken Patties.  Another match!

3 Tbsp. vegetable oil
2 cloves garlic
1 1/2 lbs. asparagus, cut into 1-in. pieces
2 cups sliced mushrooms
1Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
1 tsp. chopped fresh rosemary
4 large tomatoes, diced
Salt and freshly ground pepper, to taste
3/4 lb. spaghetti, cooked

• Heat the oil in a large wok or frying pan.
• Add the garlic, asparagus, mushrooms, and fresh herbs (dried herbs work well, too, if you don’t have fresh; use 1/3 the amount) and cook until the asparagus is just tender (about 5 minutes), stirring frequently.
• Stir in the tomatoes and season with the salt and pepper.
• Serve over the pasta.

Even my carnivore friends love this dish!

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2 Comments

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    Lorrie Williams says...

    December 6th, 2011, 11:19 pm

    I am delighted that this recipe is being shared by all. It is a wonderful dish – so simple and quick to make. The most difficult thing is cutting up the veggies. Enjoy!

    Chris says...

    March 3rd, 2012, 9:53 pm

    This dish is soo good that I can’t wait to make it again. I wish all food tasted like this recipe does.

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