Chili Almond Asparagus
Sorry for the absence, I got pretty sick and needed to take some time off from… everything. Before asparagus season passes us by (it will be gone before you know it!), I thought I’d offer up this simple but flavorful and beautiful side dish.
There are lots of times where I’d like to make a little side dish, but I just don’t want to work too hard at it. Here’s a great recipe for just such an occasion. It’s fancy enough for company, but easy enough for everyday dinner. I first got the idea when I tossed some asparagus in a powdered faux-chicken soup stock and then roasted them. It gave the asparagus a lovely flavor, while helping the spears get golden brown and slightly crispy.
The bare-bones version of this recipe is just tossing the asparagus in oil, a little soup stock powder, and roasting until tender. This version here is the next-step, adding just a few ingredients for a lot more flavor.
Chili Almond Asparagus
Serves two to four as a side
1/4 Cup Sliced Almonds, roughly crushed and divided
1 Tbs Powdered Soup Stock (I used Bill’s Chik’nish Seasoning)
2 tsp Red Chili Flakes
1 lb Asparagus Spears, trimmed
2 Carrots, peeled
2 tsp Peanut Oil (or any kind you like)
1 tsp Toasted Sesame Oil (or any other kind)
Fresh Zest and juice of 1 Lemon
Preheat oven to 450º F.
Roughly crush the almonds so that most are ground fairly fine, but there are some larger pieces of almonds left in the mix. Mix together 1/2 of the ground almonds, the soup stock powder, and the chili flakes.
Trim the carrots to the same length, roughly, as the asparagus spears. Half the carrots lengthwise, then quarter them, and continue cutting each piece lengthwise until you have lots of long, flexible, thin strips of carrots.
In a large bowl, toss the carrots and the asparagus spears in the oils. Sprinkle the almond seasoning over the asparagus and carrots and toss well, making sure the coating sticks to the veggies.
Arrange the veggies in one layer on a parchment covered baking sheet. If there is any seasoning left in the bowl, scrape it onto the veggies.
Bake for about 5 minutes, or until the veggies are tender and starting to color. Finish under the broiler for a few minutes (watching it, it’ll burn easily) until brown and crispy in places.
Top with the remaining almond pieces, lemon zest, and season with a sprinkle of lemon juice if desired.
This is best served hot/warm. The asparagus should be cooked through and tender, but not mushy. It’s a perfect compliment to any spring dinner or lunch.
Beautiful colors!
I’m making this tomorrow! I have all the ingredients and I JUST bought asparagus. Mmm.
This looks great! I love that your last few posts have been relatively simple, yet of course absolutely delicious-sounding dishes. Cook on!
mmmm that looks great!
ive been wanted to make some simple but not plain asparagus dishes!
i just have to get me some of that seasoning/stock stuff.
This is so beautiful and it sounds delicious. I love the contrast of color and texture.
So glad you’re back. Hope it wasn’t anything serious and that you’re feeling better!
Yay asparagus…may have to try this tonight!
Really love this.. asparagus my fav.. lovely pictures.
Well, then.
You might have just convinced me to give asparagus another try.
Nice one, Lolo!
PS Sorry you were sick! I hope you’re feeling much better now :)
Gorgeous colors! I love the crunch of the almonds, too.
Wow! I have asparagus at home and was just trying to think of something new to do with it! Fantastic!
Can you tell my part of the world that it’s asparagus season? It doesn’t seem to have caught on yet. The groceries just have big fat, stocky ones that just LOOK stringy, and everyone is telling me delicious ways to make asparagus and I want to so desperately, but why is there no asparagus? WHY?
Apologies. Lack of asparagus can drive a girl mad.
What a great way to prepare asparagus! I tend to get stuck in a roasting plain with olive oil and garlic rut.
BTW, I made your eggplant lasagna and OMG, it was soooo good! I still have a couple servings frozen for later!
I love that medley of colors .. such simple dishes work beat for me
This is so creative and colorful. Simple is best with spring and summer veggies. They’re so delicious to begin with!
Sometimes we all need a break from everything! That asparagus looks very tasty. Plain old steamed gets boring after awhile, I might have to give this a try.
Wonderful! We’ve been feeding on asparagus non-stop because the season does end too quickly. I think we’ll be able to squeeze some into one more meal before it disappears until next year. I seriously want to try this. Looks and sounds fabulous! BTW, the cinnamon buns showcased below are spectacular!
Glad you’re feeling better and are back posting.
That looks delicious, I haven’t had asparagus in years!
Uhhh! It looks great and sophisticated…thank you!
You’ve saved my asparagus season! I live in a co-op, and my housemates have over boiled, under steamed, and burned to a crisp nearly every stalk of asparagus that we’ve brought into the house. Just when I was beginning to forget asparagus is delicious, bam!
I just made this and it is glorious. My faux-chicken powder is heavy on the salty side, so I only used about a teaspoon. Mmmm. Thank you for such a tasty and pretty dish!
Made this tonight. Used spicy guacamole mix in place of the soup mix and chilli pepper flakes. Also used thai chili oil instead of sesame oil — very spicy, but good. Thanks for this excellent recipe.
I made this last night. Not only was it fast to whip together, it is now my favorite way to have asparagus as a side dish. Thank you so much!
that looks delicious! I can’t wait to go get some asparagus and make it.
This looks delicious, I’m going to try it tonight, thank you!
Love the carrots in this!! Beautiful dish.
Hope you’re feeling much, much better, dear.
that looks amazing! i will definitely try this recipe.
Powdered soup mix, genius! Imparting a savory, probably restaurant grade flavor :)!
Just made this last night and I didn’t change a thing! It came out perfectly.
I’m planning on using the leftovers in a stir fry today.
Thanks again!
~SweetKaroline
I think yours is the most amazing vegan food blog I have viewed. Keep it up!!
Looks great! Asparagus isn’t in season here (I’m an Aussie), but will def give it a go when they come back!
BTW, did you know there’s a pic that looks almost the same as this (but non-vegan) here:
http://bitten.blogs.nytimes.com/2009/06/05/enter-asparagus-and-homemade-chili-oil/
Looks like they’ve had a similar idea at the same time!
amazing recipes!
best,
drs
Hi! I am glad you feel better. This website is soo cool, … thank you for sharing your recipes and the tips section is super neat … I did not learn how to cut a mango until I was in college, … thank you for sharing. Please let me know if you ever need help with anything! Have a great day!
Love the veggies.
New recipe please?
Hey there! Just want to let you know that me and my fiance miss you and your awesome recipes! Hope everything is going okay out there wherever you may be.
From your devoted fans,
Tom and Susan
Hi,
A while ago you have been nominated to Inspiring Food Photography poll and I would want also to give you Beautiful Blog
award (replacement for IFP event):
http://www.coffeeandvanilla.com/?p=7020
If you agree place link or badge linking to the B B List somewhere on your site or mention it in the post and I will place your link on the list.
Margot
I hope that you are in good health. I have this page as the homepage on my phones browser and its not like you to go weeks wothout updates. So I hope you and your loved ones are well. I’m looking forward to new recipes!
Absolutely beautiful, as usual (side note- your blog is one I’m using to learn photographic lighting, thanks for so many good examples). Please take whatever time it requires to get back up to snuff; the minions can keep themselves occupied with the previous gazillion recipes you’ve already posted!
I miss your posts with such lovely photos and great recipes. I hope all is well and you return soon!
we miss you…no pressure, but we really really miss you.
I think I will learn english with your blog ! Thx for all pictures and the recipes ! J’éspère que tu continueras longtemps ! ;-D
I like that the almonds are not just slivers, but dusty and mealy. It makes the topping more like a sauce. It probably sticks to the asparagus better than the slivers too!
My mom and I are so excited about making this recipe. It looks fantastic! Hope all is well…we miss you.
Looks delicious! But I’ll just have to wait for next year’s asparagus to try it.
It’s unnerving to have your blog down for so long. I really hope that things are sorting themselves out, and you are getting the time and care you need. We all miss your presence in our lives. Be well!
Just made this last night … super super tasty … served it with a cool napa cabbage slaw which was a nice balance with the spicy red pepper flakes. More, more, more please!
hello… I hope you are fine…
I´m missing your posts, what happened to you???
good luck,
maira