✨ Golden Butter-Roasted Asparagus with Lemon Gremolata & Pistachios

A spring-inspired vegan side with elegant crunch and zesty freshness

🌱 Flavor Profile

• Buttery & Caramelized (roasted until golden-tipped)
• Citrus-Bright (lemon zest + juice pop)
• Herbaceous (parsley-chive confetti)
• Crunchy Luxe (salted pistachios + panko crisp)

🛒 Ingredients (Serves 4)

For the Asparagus:

• 1 lb thick asparagus (ends snapped)
• 2 tbsp vegan butter, melted (Miyoko’s or homemade)
• ½ tsp garlic powder
• ¼ tsp black pepper
• Flaky sea salt (like Maldon)

For the Lemon Gremolata:

• ¼ cup chopped parsley
• 1 tbsp chopped chives
• 1 lemon, zested + ½ juiced
• 1 tsp capers, minced

For the Crunch:

• 3 tbsp salted pistachios, roughly chopped
• 2 tbsp toasted panko
• ½ tsp lemon zest

👩‍🍳 Step-by-Step

1. Roast to Golden Perfection

1. Preheat oven to 425°F (220°C).
2. Toss asparagus with vegan butter, garlic powder, and pepper.
3. Roast 12-15 mins (no flipping!) until tips are crispy and stems are tender.

2. Make the Gremolata

1. Mix parsley, chives, lemon zest/juice, and capers in a bowl.

3. Assemble with Elegance

• Arrange asparagus on a long platter.
• Sprinkle with gremolata.
• Top with pistachios and panko.
• Finish with a flaky salt shower.

💡 Pro Tips

✅ Extra fancy? Use white asparagus when in season.
✅ No pistachios? Try marcona almonds or hazelnuts.
✅ Make ahead: Prep gremolata up to 2 hours in advance.
✅ Next-level twist: Drizzle with truffle oil post-roasting.

🍽️ Pairing Suggestions

• With: Risotto primavera / Herb-crusted tofu
• Drink: Sauvignon Blanc or minty iced tea
• Leftover hack: Chop and fold into vegan frittata next morning!

Tag @goveganrecipe with your #AsparagusArtistry!
Proof that spring vegetables deserve the spotlight. 🌼🔪

(Technique inspired by Copenhagen’s Bæst + Chef Alice Waters’ veggie reverence

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