Asparagus Pasta: A Vegan Friendly Recipe

Lorra Lee Vegan Asparagus Pasta Recipe

This delicious Lorra Lee Recipe was featured in Vintage Affair Magazine's spring 2016 issue. It's packed with lots of flavors and is also vegan-friendly.


  • 1 bunch asparagus (about 3 cups diced)
  • 1 tablespoon olive oil 
  • 2 shallots, minced
  • 2 cloves of garlic, minced
  • 12 ounces orzo pasta, cooked and cooled 
  • 15-ounce can artichoke hearts
  • 1 1/2 cups sun-dried tomatoes in olive oil
  • 1 lemon, tested and juiced 
  • 1/4 cup white wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/3 cup olive oil

Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces, and balance for 2-3 minutes. While the asparagus is in the water, heat one tablespoon of olive oil in a small saucepan. Add in shallots and garlic and sauce for 1-2 minutes, just until tender.

Drain the asparagus and rinse with cool water. Add cooked orzo pasta, asparagus spices, and shallow garlic in a large bowl. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil in lemon zest. Stir to combine. In a small town, whisk oil and lemon zest. Stir to combine.

In a small bowl, whisk together lemon juice, white wine vinegar, salt, and pepper While continuously whistling, slowly pour olive oil into the vinegar. Once combined, pour and toss into the sand. Serve cold.