Roasted Asparagus With Hazelnut Picada

Roasted Asparagus With Hazelnut Picada

Picada is a traditional Spanish sauce, which can be prepared as both a sauce and a crumble, and adds wonderful flavor to vegetable dishes.

Share this
Serves: 4

You can substitute almonds for the hazelnuts in this easy, side dish recipe from the acclaimed vegan restaurant Vedge’s cookbook. Serve it with marinated baked tofu and fluffy mashed potatoes for a complete meal. 

What you need:

¼ cup day-old bread cubes
¼ cup shelled, skinned, unsalted hazelnuts
3 tablespoons olive oil, divided
2 teaspoons minced garlic
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 teaspoon chopped fresh thyme
2 bunches asparagus, bottom one-third trimmed with a peeler to achieve uniform thickness

What you do:

  1. Preheat oven to 400 degrees. In a small bowl, add bread cubes, hazelnuts, 1 tablespoon oil, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Transfer mixture to a sheet pan and roast until browned, about 8 minutes.
  2. Remove from oven and toss with thyme. Cool slightly before transferring to a food processor, and pulse to a crumble.
  3. In a large bowl, add asparagus, remaining 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper. Transfer to a sheet pan and roast until bright green and lightly crinkled, about 4 minutes for pencil-thin asparagus or 10 minutes for jumbo spears.
  4. Serve asparagus immediately with picada crumble sprinkled on top.
For more plant-based recipes like this, read:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

Share this

Become a VegNews VIP for exclusive vegan deals, inside scoop, and perks galore!