Spring-inspired Zoodles with asparagus and blueberries
Blogger Steffi from Gaumenfreundin has a great recipe for you that tastes of spring: Zoodles with asparagus and blueberries. Hungry? Then get reading and cooking!
Spring is here! All around us, flowers are blooming in so many beautiful colours and, of course, the warmer wather is making us all want to spend more time outdoors. As temperatures rise, I start craving crisp vegetables and fresh fruit. It's the perfect time to start creating fresh dishes in your kitchen too.
I am a huge zucchini noodle fan and I especially like getting creative with my favourite vegetables. This time, I created these colourful spring-inspired zoodles, which not only look pretty, but also taste incredibly delicious.
My kitchen must-have, is definitely my spiraliser. I always have it to hand and use it to make carrot spirals to use in salads or to make colourful noodles out of zucchini, sweet potato or kohlrabi, which I then combine with fresh ingredients and dips.
Noodles made out of vegetables are simply perfect for these warmer days. They're quick to prepare, easy to combine with different sauces or extras and, they are a wonderfully healthy alternative to classic pasta dishes.
This time, I combined my zucchini noodles with green asparagus, blueberries, radishes and peas. A great, colourful mix of fresh ingredients that, when eaten together, taste irresistibly good.
I hope you enjoy these delicious spring zoodles and this great weather!
Preparation time: 20 minutes
For 1 Person
200g green asparagus
1 medium-sized courgette/zucchini
1 small clove of garlic
1/2 an organic lemon
1 Tbp. Olive oil
Peel the aparagus and cut off the ends. Wash the radishes and slice them thinly.
Put your courgette/zucchini into the spiraliser and create your zoodles.
Wash your peas under running water. Peel and cut up your garlic clove into small pieces. Wash your blueberries.
Grate the skin and squeeze out the juice of your lemon.
Heat up your olive oil in a large frying pan and then add the zoodles and the garlic. Cook for 1-2 minutes, be wary not to overcook the zoodles though.
Now add the asparagus, radishes, peas, lemon juice, lemon rind and blueberries and mix them all in, before seasoning with salt and pepper.
Blogger Steffi is based in Cologne. She has been blogging on her site Gaumenfreundin since 2013. She loves healthy and balanced dishes with lots of seasonal vegetables, fruit, fresh herbs and superfoods. But, as a mum, she's often not able to spend a lot of time the kitchen so her go-to dishes are quick and easy recipes that are easy to prepare and she enjoys sharing these with her readers.