Citrus Asparagus with Black bean walnut Chili 

Our veggie of the week is a must for April: White Asparagus!!

I love to celebrate this vegetable that is so unique for its season! The Asparagus tradition makes us enjoy even more this crunchy, juicy long veggie! 

I will start this week with a non traditional recipe for Asparagus, so we can discover together new ways to enjoy the classical! I promise, it’s also delicious and unique! 

for 3-4 people 

  • 350 gr cooked black beans
  • 1 medium tomato, chopped
  • 1 medium onion, chopped
  • ½ tsp cumin powder
  • ½ tsp sweet paprika
  • ¼ tsp cinnamon powder
  • 2-3 carrots, chopped
  • ½ asparagus bunch, cut in half
  • 1 tablespoon tomato extract
  • ½ cup chopped walnut
  • 200 + 100g cooked quinoa 
  • Chopped parsley 
  • 1-2 tablespoons olive oil
  • Juice from 1 lemon
  • 300ml plant milk
  • 1 teaspoon salt


  1. Heat a frying pan with some olive oil and fry the asparagus halves with the juice from half lemon until they become golden crispy. Set aside; 
  2. Fry the onions and garlic with the olive oil and a pinch of salt for 2 minutes; 
  3. Add the spices and let it fry for 4 minutes; 
  4. Add the chopped carrots, cooked beans, tomato and extract and let it cook for 5 minutes; 
  5. Add the plant milk, 100g quinoa and crumbled walnuts and let it cook for 5-10 minutes; 
  6. Meanwhile separate the asparagus tips and bottoms, slice the bottons and add it in the chilli; 
  7. Serve the chilli with some extra cooked quinoa and top it with some asparagus tips and chopped parsley

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