A simple vegan pasta for late spring packed with green veggies: asparagus, peas, spring onions, and green beans. It’s so creamy thanks to delicate oat cream and it’s dressed in yellow with a bit of ground turmeric. Chopped almonds are added on top for a final crunch. Cook, eat, repeat.
Asparagus risotto is the perfect dish to welcome spring to our tables. Its delicate but distinctive taste will make you come back to this recipe again and again.