I clearly cannot get enough green in my life, given the last few dishes that I’ve made! I guess that’s what happens after months of mostly orange/beige/brown foods and then surging into a more vibrant color palette come March. I featured radishes, arugula, and fennel in my last recipe; this time I felt the need to grill up some asparagus. Appropriate for a dish that is the perfect balance of healthy and comforting: Grilled Asparagus with Cream Sauce over Zucchini Ribbons.

Grilling is legitimately one of my favorite ways to cook food. It’s simple, efficient in terms of time, and imparts great flavor upon already tasty fruits and veggies. You may have already picked up on this, given how many “grilled” recipes I have on my site – including sandwiches, duh. I love how the grilled asparagus pairs with the sautéed mushrooms, and the contrast in flavors and texture to the creamy pine nut sauce and crunchy zucchini ribbons.

I feel that pine nuts are an under-utilized ingredient in my pantry, and love the richness it gives to dishes. In the case of this meal, unsweetened cashew milk joins pine nuts for a subtle roasted flavor without sweetness for a creamy sauce base. Then is seasoned with sautéed garlic (YUM) and white pepper. I dare you not to steal large spoonfuls of this while you’re making it! Or I do, because that’s what I do. 😉

The yin to the creamy sauce’s yang, is a bed of zucchini ribbons, easily made with a plain ol’ vegetable peeler, for a fancy and delicious replacement for starchy noodles. This method is great if you don’t have a spiralizer on hand to make oodles of zoodles. Lastly, leeks and mushrooms are sautéed and seasoned with oregano and fresh lemon juice to crown this delightful entree.

It really comes together quickly, if you’re into a lighter weeknight meal type of thing!

One year: Creamy Quinoa Jalapeño Poppers // Two years: Apple Fennel Seitan Dogs // Three years: Brunch Beverage Trio // Four years: Baked Spinach Falafel

Continue to Content Grilled Asparagus with Cream Sauce over Zucchini Ribbons Yield: 2 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Grilled asparagus and sauteed mushrooms sit atop a bed of zucchini noodles covered in a creamy, pine nut sauce. Print Ingredients Cream Sauce 1/2 teaspoon olive oil

2 cloves garlic, minced

3/4 cup unsweetened plain nut-milk

1/2 cup vegetable broth

1/3 cup pine nuts

1 tablespoon cornstarch

1/8 teaspoon white pepper

Salt, to taste Grilled Asparagus Saute 10 spears asparagus, woody ends trimmed

1 teaspoon olive oil

2 cups sliced baby bella or button mushrooms

1/2 cup thinly sliced leeks

1/4 teaspoon dried oregano

2 teaspoons lemon juice

Salt and pepper, to taste

Optional: Truffle salt, for garnish/finishing Ribbons 2 medium-sized zucchini, peeled into ribbons Instructions Cream Sauce Warm olive oil in a sauté pan over medium-low heat, add garlic and sauté until golden. Place garlic, nut-milk, vegetable broth, pine nuts and cornstarch in a blender. Puree until very smooth. Pour sauce into sauté pan and bring to a boil over medium heat. Adjust to heat to medium-low and simmer sauce, stirring occasionally, until the sauce has thickened (roughly 10 minutes). While the sauce is reducing, start prepping asparagus/mushroom sauté. Stir white pepper into the sauce and season with salt, to taste, before serving. Grilled Asparagus Saute Heat grill with a high-medium flame (roughly 300F). Once hot, place asparagus on grate and grill for 2-3 minutes, flip and grill for another 3 minutes, or until there are visible char marks. Transfer asparagus to a plate and let cool until you can handle them. Warm olive oil in a medium sauté pan over medium heat. Add mushrooms and leeks to the pan once hot, sautéing until the mushrooms have reduced in size and have softened. Chop grilled asparagus into 2-inch long pieces and add them to the pan, along with oregano. Stir together and cook over medium-low for another two minutes. Stir in lemon juice and season mixture with salt and pepper to taste. Assembly Divide zucchini ribbons into two bowls, top each with cream sauce and veggie sauté. Finish with a small pinch of truffle salt and serve warm. Enjoy! Nutrition Information: Yield: 2 Serving Size: 1 grams

Amount Per Serving: Unsaturated Fat: 0g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram

Grilled Asparagus with Cream Sauce over Zucchini Ribbons switch-ups:

For a heavier meal, try using soba or rice noodles instead of zucchini ribbons.

Add chopped cherry tomatoes and fresh basil during the summer for color and extra flavor!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. I will be showcasing their products each month with recipes and tips, so make sure to follow along! Posts like this help me to keep this blog and more recipes coming your way. 🙂