Vegan Creamy Lemon Asparagus Baked Pasta

I'm going on a jet plane in a few hours to Europe. This is my third and final seasonal asparagus recipe of the season. I don't know where my inspiration came from, but I started to think about asparagus risotto. Somehow the image of lemon, cream and asparagus flooded my mind and tastebuds. 

Along with culinary inspirations, I've been "raiding" estate sales lately. I love estate sales, but I also find sadness with them. My Ukrainian Great Grandmother, who immigrated to the US in 1951 post WW2, kept our Ukrainian and Polish roots and culture alive throughout her life. 

I am sad to lose the greatest generation because they were wise and simple people. They cared more about life and family than they did about flashy cars and technology. My treasure trove has been a success, finding some of the most wonderful European plates, spoons and handmade doilies. It all reminds me of my Baba. 

Will be landing in Germany in one week, then off to France and Spain □□ #travel #traveler #traveling #travelgram #travelstagram #wanderer #wanderlust #hannover #hannoverlife #ilovehannover #hannoverliebt #germany #history #eu #europe #niedersachen #architecture #lemontree #lifestyle #travelblogger #travelblog

A post shared by Elizabeth Kovar (@erkovar) on Jun 2, 2017 at 10:22pm PDT

As I mentioned in my recent, Super Easy Vegan Creamy Asparagus Soup, spargelsuppe (asparagus soup) is one of the most cultural notable spring-time meals in German culture. Anything that contains asparagus is a sign for springtime harvest. 

"​Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears."
-Barbara Kingsolver

This week I celebrate spring and European culture with my final asparagus recipe. 

"​Let there be seasons so that our tongues will be rich in asparagus and limes."
-Anne Sexton

Vegan Creamy Lemon Asparagus Baked Pasta​
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4
​Equipment: 11x7 pan

Ingredients:
​3/4 bag of pasta
3 cups of soy milk
2 cups asparagus (approximately 24 stalks)
1/2 onion, chopped
2 garlic cloves, diced
1/4 cup + 1 tbsp lemon juice
1.5 tbsp olive oil
1 tsp lemon zest
1 tsp nutritional yeast
1 tsp flour
1 tsp salt
pinch of pepper and basil
optional: lemon slices for baking

Directions: 
Bring a pot of water to a boil and cook the pasta according to the package directions. Preheat the oven to 350-degrees. 

Prep the vegetables and cut and discard the last inch (fibrous part) of the asparagus stalk. Cook the onion and garlic with olive oil in a large pan for 2-3 minutes. Add the asparagus and cook for another 2-3 minutes. Add the remaining ingredients, mixing, ensuring that the nutritional yeast and flour dissolve. Cook for 6-8 minutes or until the asparagus is edible. 

Once complete, drain the pasta and place it into the 11x7 pan. Pour the sauce and vegetables on top of the pasta, mixing if needed. Place some lemon slices on top and bake for 6-8 minutes. 

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