Vegan pan-fried asparagus with shiitake

Vegan pan-fried asparagus with shiitake: a quick pan dish with green asparagus, shiitake, tamari, lemon and toasted almonds.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 310 kcal per serving
• Protein: 14 g
• Fat: 22 g
• Carbs: 12 g

Ingredients

• 400g asparagus
• 200g shiitake
• 50g slivered almonds
• 2 tbsp sesame oil
• 2 tbsp tamari
• 1 unwaxed lemon
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife

1. Wash the asparagus, remove the woody ends and cut it into pieces. Clean and halve the shiitake mushrooms and squeeze the lemon.
2. Toast the slivered almonds in a dry frying pan until golden brown and fragrant. Then take them out.
3. Heat the sesame oil in the pan and fry the asparagus over a high heat until lightly browned but still with some bite.
4. Add the shiitake mushrooms and fry briefly until they soften and take on colour.
5. Pour the tamari and lemon juice over the veg and toss everything thoroughly so the flavours come together.
6. Plate up the pan-fried asparagus with shiitake and sprinkle with the toasted slivered almonds before serving.

Good to know

This is the kind of dish I especially like on long days: hot from the pan, fresh in flavour and with little effort. It's simple, but anything but boring.

Swaps

Slivered almonds → walnuts (more omega-3 fatty acids); shiitake → king oyster mushrooms (similarly aromatic, also provides fibre); sesame oil → olive oil (more monounsaturated fats); tamari → coconut aminos or a little salt plus lemon juice (milder, often a little less salty)

Allergens

Contains tree nuts (almonds) and soya (tamari); sesame oil may also matter for sensitive people. Suitable for children in small pieces that are easy to chew; during pregnancy it's fine with fresh, thoroughly cooked mushrooms. Contains: sesame.

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