If your taste buds are craving something nutritious and delicious for dinner tonight, my Purple Asparagus Recipe won’t let you down! This nutritional powerhouse explodes with flavor from sautéed shallots, garlic, and kale layered over a bed of nutty brown rice and topped with toasted breadcrumbs.
Why You’ll Love Purple Asparagus
This simple yet flavorful dish is one of my all-time favorite vegetarian recipes – perfect for an easy lunch or dinner. If you’re not a huge fan of asparagus, trust me, this recipe may change your mind. The purple asparagus is incredibly satisfying when cooked with shallots, garlic, and soy sauce. One of the best parts of this dish, for me, is the dollop of creamy tahini sauce on top.
If you skip the tahini (or hummus), avocado is another great choice. And if you can’t find any purple asparagus, green (or white) asparagus will work just as well! To make this a vegan bowl, simply use organic shortening or coconut oil instead of butter.
How to Make Purple Asparagus Recipe
- Heat the olive oil in a large skillet over medium heat.
- Add the diced shallots and sauté for 4-5 minutes until softened and lightly browned.
- Stir in the minced garlic, salt, and pepper. Cook for an additional minute.
- Add the asparagus, kale, and soy sauce to the skillet along with the shallots. Cook, stirring occasionally, until the kale wilts and the asparagus reaches your desired doneness.
- Divide the cooked rice into two bowls and top with the sautéed kale and asparagus.
- Return the skillet to medium heat and melt one tablespoon of butter. Stir in the breadcrumbs and toast for 1-2 minutes until golden brown. Watch closely to prevent burning.
- Remove the skillet from the heat and sprinkle toasted breadcrumbs over the asparagus.
- Serve with a dollop of tahini or hummus and a squeeze of fresh lemon juice.
Why is Purple Asparagus Purple?
Purple asparagus gets its color from a group of pigments called anthocyanins, which are a type of flavonoid. These pigments are responsible for the red, purple, and blue colors we see in various plants but are also known for their antioxidant properties.
Purple asparagus is a specific variety that has been bred to have higher levels of these anthocyanins, which give it its distinctive purple color. That said, if you cut a spear of purple asparagus, you’ll notice that its interior is the same greenish-white color as other varieties.
It also turns a greenish color, similar to regular asparagus, when it is cooked as the heat breaks down the anthocyanins. Despite this, however, you may notice that purple asparagus is somewhat sweeter than green asparagus due to its higher sugar content.
More Delicious Vegetarian Recipes
- Vegetarian Enchiladas
- Acai Bowl
- Vegetarian Butternut Squash Chili
- Vegetarian Lentil Stew
- Vegetarian Cauliflower Tikka Masala
If you try making this Purple Asparagus Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Purple Asparagus Recipe
Ingredients
- 3 cups prepared brown rice - or other favorite grain like quinoa, frekkeh, farro
- 1 tablespoon olive oil
- 3 large shallots - diced
- 3 cloves garlic - minced
- Pinch of salt + pepper
- 1 pound asparagus - ends trimmed and cut into 1-inch pieces
- 1 bunch kale - stems removed and chopped
- 1 tablespoon soy sauce
- ½ cup breadcrumbs
- 1 tablespoon butter - or coconut oil for vegan option
- Tahini - for serving
Instructions
- Heat olive oil in a large skillet over medium high heat. Once hot, add the diced shallots and saute for 4-5 minutes, or until soft and just starting to brown (not burn). Add the minced garlic plus a pinch of salt and pepper to the shallots and stir to combine. Continue to cook for an additional minute.
- To the same skillet mix in the asparagus and the chopped kale with the shallots and add the soy sauce. Continue to cook, stirring occasionally, until the kale has wilted and the asparagus is cooked to your preference.
- Divide the cooked rice between two bowls and top with the sautéed kale and asparagus.
- Return the skillet back to medium heat and add 1 tablespoon of butter. Stir in the breadcrumbs and toast for approximately 1-2 minutes (watch closely) or until golden brown. Remove from heat and sprinkle over the asparagus.
- Serve with a dollop of tahini or hummus, if desired and a squeeze of fresh lemon juice.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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