Hello lovelies, as long as asparagus season lasts, this green asparagus with tomatoes, vegan feta and wild garlic pesto potatoes keeps making its way onto our table. Made fast, very tasty and with fresh ingredients – and the best thing: the oven does almost all the work for you. It's a complete, light dish that's wonderful for Easter or a relaxed spring brunch.
The green asparagus goes onto the tray with cherry tomatoes, vegan feta, shallots and pine nuts, along with a little olive oil, a spoonful of maple syrup and a squeeze of lemon. While the vegetables roast above, the small potatoes steam until soft at the same time – so everything is ready together. If you don't have a steamer, simply boil the potatoes in salted water.
The vegan feta melts in the oven and turns into a delicious sauce that goes perfectly with the asparagus and potatoes. The tomatoes provide a sweet aroma and the zesty wild garlic pesto adds a real flavour kick. By the way, it also tastes great without the pesto – since my kids don't like wild garlic, they simply eat it plain.
Serve it with a fresh salad and a light dessert and you have a fine, healthy and not too heavy menu – ideal for an Easter brunch, too.
Vegan wild garlic pesto
The zesty wild garlic pesto rounds off the dish and is blended in just ten minutes. It's best made ahead, so there's even more time for the family while you cook.
View the recipe: Vegan wild garlic pesto
Part of my Quick Easter menu from the oven.
If you love green asparagus as much as I do, try my creamy green asparagus soup with pistachio gremolata, the crisp asparagus tart with puff pastry or the light potato and asparagus salad.
