Zucchini noodles with asparagus and blueberries
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Finally, asparagus time again. In addition to regional strawberries, I am always looking forward to the first asparagus in spring. And now it's finally time! I really like the white bars just as much as the greens, just for other dishes. I used green asparagus for my recipe today. The Zucchini noodles with asparagus and blueberries taste fresh and really tasty.
Low Carb Zucchini noodles with asparagus
I love Zucchini noodles, you've already come along. ♥ The delicious spiral noodles are for me much more than a food trend. Vegetable Pastas are a perfect match for all classic noodle sauces and can be creatively combined with seasonal ingredients. This is how to quickly and easily create delicious low carb recipes with lots of fresh vegetables.
I combined my present Zoodles with green asparagus, radishes, peas and blueberries. The colorful vegetable plate not only looks very pretty, it also tastes delicious.
Enjoy crispy vegetables in the spring sunshine - what could be better!
Mein Incidentally, I created vegan low carb prescriptions for Vapiano magazine. Under the motto Do it vegitalian , all current specials on the Vapiano menu are Low Carb, Vegetarian or Vegan. I could try the asparagus salad with strawberry dressing and the vegan pizza. Really tasty! Are you also such big Vapiano fans?
Heat the water in a small saucepan and blanch the asparagus for about 10 minutes. Then cut into bite-sized pieces.
Oil in one Heat the large pan and fry the zucchini noodles for 1-2 minutes. Add asparagus, peas, radishes and the juice of half a lemon and season with salt and pepper. Garnish with the lemon and blueberries.
Enjoy the tasty vegetable noodles and have a fantastic spring day!