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.

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. ¼ cup shelled, skinned, unsalted hazelnuts 2 bunches asparagus, bottom one-third trimmed with a peeler to achieve uniform thickness 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. Remove from oven and toss with thyme. Cool slightly before transferring to a food processor, and pulse to a crumble. 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. Serve asparagus immediately with picada crumble sprinkled on top. DON'T MISS OUT: Get breaking news, recipes, and our weekly vegan deal by signing up for our FREE VegNewsletter For more plant-based recipes like this, read: Cheesy Vegan Asparagus Straws in Puff Pastry Fluffy Vegan Sausage Quiche With Spinach and Asparagus JUMP TO... Latest News | Recipes | Guides | Health | Subscribe Here at VegNews, we live and breathe the plant-based lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include links where we might earn a small commission, but in no way does this effect the editorial integrity of VegNews.

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