Asparagus & Courgette Sauce

Name: Asparagus & Courgette Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: British
Ingredients: fine sea salt; 300 g (10½ oz) green asparagus, finely sliced and tips reserved; 1 tbsp extra-virgin olive oil; 60 g (2¼ oz) echalion shallot, finely chopped (about 1 shallot); 60 g (2¼ oz) echalion shallot, finely chopped (about 1 shallot); 200 g (7 oz) green courgette (zucchini), finely chopped; 100 ml (3½ fl oz/⅓ cup + 1 tbsp) dry white wine; 1 tsp ground white pepper; 1 tsp freshly ground black pepper; 12 g (⅓ oz) fresh tarragon; ½ lemon, juiced and zested; 400 g (14 oz) vegan gluten-free cooked pasta, to serve; 4 tbsp Almond Ricotta, to serve (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Veganissimo!

By Antonio Alderuccio

Published 2025

About

It was with this sauce that I won the award for Best Pasta Chef in the UK in 2023. For me, it represents all the elements of spring: the combination of colours and flavours brings me back to those lighter days, even during a storm.

Ingredients

fine sea salt
300 g (10½ oz) green asparagus, finely sliced and tips reserved
1

Europe
United Kingdom
Italy
Snack
Spring
Vegan
Gluten-free

Method

Bring a saucepan of salted water to a boil. Add the asparagus tips and blanch them for 3 minutes or until they’re tender but still crisp. Drain and transfer the blanched tips into a large bowl of ice water to stop the cooking process. Set aside.

In a large frying pan (skillet) over a medium heat, heat the extra-virgin olive oil. Add the shallot and fry for 2 minutes or until translucent