Asparagus season is here. I love this stalky green vegetable but adopted deeper appreciation for asparagus after living in Germany. The peasant and pagan roots of Germans have long celebrated this seasonal vegetable, with spargelsuppe being my favorite.
Besides Germans, many ancient cultures have prized this nutrient-dense vegetable. Legend has it that Roman Emperor Ceasar Augustus united a military army in search of asparagus. The Greeks connected this stalk to fertility and with Aphrodite, the Goddess of love. Even French monasteries planted asparagus over 600 years ago where the beloved second wife of King Louis XIV, Madame de Maintenon gathered asparagus recipes and compiled them into a book. It was send in order to please King Louis (also known as the Sun King) one would bring asparagus to his wife.
From white, purple to green, foodies today still enjoy asparagus. Although we don't connect to the roots often of our produce, I believe it is important to respect the process of nature's gifts and the hard labor of our ancestors who provided our lives with such nourishment.
I craved something savory yet creamy. Buttery and delicious, this will be the next level asparagus recipe that will have you craving these stalks year round.
Vegan Creamy Garlic Butter Asparagus Orzo
Cook Time: 20-30 minutes
3 tbsp vegan butter
4 garlic cloves, minced
1/2 onion, chopped
1 lb. of asparagus, washed and chopped (discard ends)
2 cups vegetable broth
2 cups soy milk (or other non-dairy milk)*
16 oz (1 lb) package of orzo
salt + pepper to taste
Wash and prep the vegetables. Discard the last two inches of the asparagus ends and cut the remaining stalks to your desired length.
Melt the butter on low heat in a deep pot and cook the garlic for 2-3 minutes. Add the onions and cook until fragrant (2-3 minutes). Add the asparagus and lightly saute for a minute. Add the remaining ingredients and bring the liquid to a boil. Once boiling, lower the heat and simmer until the orzo is edible.
Orzo cooks quickly so keep your eye on the pot. Remove from heat and once the orzo cools, it'll soak up the liquid. Salt and pepper the dish to taste. When reheating leftovers, add milk or butter to the pot to maintain creamy consistency.
*You can use any type of nondairy milk but soymilk handles high heat the best.
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com