‘Tis the season. ‘Tis Asparagus season.

White asparagus with smoked salmon

It’s time to eat as much asparagus as you possibly can because: ‘tis the season’.

They are ab fab amazing at the moment and you should eat them while you can. Because the asparagus season is shorty short (from April until June). You CAN buy in bulk and keep some in your freezer. But nothing beats the freshiest of fresh asparagus. Ever.

Yes. I know it makes your peepee smell real bad the day after. But that’s tomorrows prob. And as always: drink loads of water and you wont notice a thing.

So no need for me to postpone or hesitate about this dish, because it is delish’. Mind you: if you’re planning on keeping it a tad bit low on the food department – read: doing some sort of a diet – after a weekend filled with chocolate eggs and Easter brunch splurges: this might not be tonight’s best recipe option. But, you can always eat healthy-ass this entire week and have yourself a little ‘good job’ treat next Saturday with this smoked salmon and white asparagus dinner. Njam!

You’ll need (serves two, 382 kcal pp)

  • 400g white aspargus
  • 2 tbsp of flour (I use whole wheat spelt flour)
  • 1 tbsp of Arrowroot starch* (Found in your local organic/bio shop)
  • 100g Kamut spaghetti (or more, if you want)
  • 10g Hiziki (Seaweed that can be found in most organic/bio shops)
  • 150g smoked salmon
  • 1 tsp of pink Himalaya sea salt
  • pinch of stevia (or sugar)
  • Parsley


Start by adding the hiziki in a bowl with some salted cold water for a few minutes.

Meanwhile clean the asparagus by trimming the lower inch/cm from the ends of the asparagus and peel the bottom inch/2cm.

Now place them in a microwave save bowl or container. Add 25dl water with a tsp of sea salt and a pinch of stevia or sugar. Cover the bowl with a lit or plastic wrap. Cook for 10 minutes.

Start boiling some salted water in a large pot for the spaghetti. Add the Hiziki AND the salted water to another pan and boil for 10 minutes.

Now put a small pan to a medium heat. Set the asparagus aside when they’re cooked and add the asparagus water to the pan. Add the flour, arrowroot starch and some parsley. Start stirring/whisking until you get a white sauce. Add the asparagus to the sauce and leave to simmer.

Start boiling the spaghetti and cut the salmon into strips.

Now start dressing. First some spaghetti and Hiziki with the asparagus and sauce, then sprinkle some salmon and extra parsley on top.


xo, Kirsten


*Please, don’t use corn starch or potato starch when you try to thicken sauces, soups or for cake batter. ESP Corn starch. It’s GMO crap from modified corn. It’s bad ass and will make you feel bloated and it will make your body crap from the inside out. Arrowroot starch is a perfectly safe, vegan option. It’s tasteless like corn starch and makes your sauce thick in a second. Dissolve it in cold water first before adding it to your sauce. Otherwise it might turn your sauce clumpy.



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