Wednesday, May 9, 2012

Vegan Fusilli Aglio Olio with Broccoli, Asparagus and Chilli

My boyfriend recently remarked that he has never seen anyone "going gaga" over asparagus the way I do. I admit I have a problem. Asparagus is awesome! Years back I read a short story by Maugham called The Luncheon and this is what he had to say about asparagus in the story:

"The asparagus appeared. They were enormous, succu­lent and appetising. The smell of the melted butter tickled my nostrils as the nostrils of Jehovah were tickled by the burned offerings of the virtuous Semites. I watched the abandoned woman thrust them down her throat in large voluptuous mouthful and in my polite way I discoursed on the condition of the drama in the Balkans. At last she finished."

And that was it. I decided it was my favorite thing to eat, right then. 

I had never seen asparagus at the time. 

Asparagus is a low calorie source of folate and potassium. And you can't complain about its flavor. So here's a simple vegan pasta I cooked for "luncheon" today. 

Here's how to make it:

Take lots of garlic. Coarsely chop and fry lightly in olive oil. Add some chopped onions to this. Then add some broccoli and asparagus to this. Add whole dried red chilies, red chili flakes, salt, pepper and Rasa's Mediterranean Spice Blend ( Steam some asparagus in another pan. Put everything on a plate and dribble some extra virgin oil onto the pasta and asparagus. And another fabulous(ly simple) vegan meal is ready!

Rasa's Mediterranean Spice Blend. Designed by Shaun Kenworthy, The Park, Kolkata



  1. I remember reading The Luncheon as part of my reference work for Maugham's The Lotus Eater, and you just brought back memories from first year in Xavier's. :D

  2. When are you making that mock-meat spaghetti again? It was so bloody good.