Meatless Monday: A New Fresh Idea for A Meatless Springtime Feast – Asparagus "Noodles"
If you love eating zucchini and yellow squash cut into thin strips and served just like pasta – you are in for a treat with our Asparagus Noodles! A Meatless Monday creation good enough for your springtime or Easter feast!
I was craving those zucchini noodles and was at the produce department, but have you seen the out-of-season price of zucchini right now? Too rich for my blood. Then, I was strolling my cart by the asparagus – which is just coming into season and == light bulb goes on! == why not take a vegetable peeler and make super thin strips out of asparagus spears???
This works like a dream! All I did was buy medium sized stalks of asparagus and make long, thin shavings with my vegetable peeler. Then, I just steamed them for 1 minute in my steamer and served them with pasta sauce.
These have more of a bite or al dente feel than zucchini noodles, and the flavor is fabulous. I used a marinara sauce with just a spoonful of Greek yogurt stirred in for a little creaminess, and a sprinkle of Parmesan on top. A 20 minute, low-carb, healthy, flavorful feast that will amaze and impress all your in-laws!
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This is the place where I usually write the recipe, but this is so easy, none is necessary! Just shave the spears, steam them for one minute and serve just like pasta. Really. That’s it!
Asparagus is a nutritional powerhouse - full of antioxidants and heart-healthy nutrients and – bonus! – they are among the very low carb veggies!
We have made zucchini noodles here on FFF, and we love them in the summer when zucchinis are plentiful enough to use as door stops. And now, asparagus can be a springtime vegetable noodle!
No one out there has made noodles out of asparagus, but other food blogger’s have used zucchini in place of pasta:
Zucchini Noodles, Tea & Cookies
Zucchini Soba, No Recipes
Zucchini Noodles with Shrimp and Goat Cheese, Cara’s Cravings
Zucchini Noodle Soup, Elana’s Pantry
Grilled Zucchini Lasagna, Kalyn’s Kitchen
Meatballs and Marinara over Zucchini Ribbons, Our Life in Food
– posted by Donna