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    Home » Recipes » Vegan Easter Recipes

    Mushroom, Asparagus, and Artichoke Medley

    Published: Jun 29, 2011 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This tasty cold dish of small mushrooms, slender asparagus, and artichoke hearts is good served as an appetizer or first course with thinly sliced baguette. It's especially nice as a starter for springtime celebrations. Photos by Evan Atlas.

    Recipe

    Asparagus, Mushroom, and Artichoke appetizer recipe

    Mushroom, Asparagus, and Artichoke Medley

    This tasty cold dish of small mushrooms, slender asparagus, and artichoke hearts is good served as an appetizer or first course with thinly sliced baguette. It's especially nice as a starter for springtime celebrations.
    5 from 2 votes
    Print Pin Rate Email
    Course: Appetizer / first course
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: cold side dish recipes, vegetable side dish
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6
    Calories: 185kcal
    Author: Veg Kitchen

    Ingredients

    • 8 ounces small white or brown mushrooms
    • 8 to 10 ounces slender asparagus
    • 8- ounce jar marinated artichoke hearts drained and quartered
    • 1 small zucchini quartered lengthwise and sliced
    • 1 large half-sour dill pickle chopped
    • ¼ cup chopped fresh parsley
    • 1 to 2 tablespoons minced fresh dill or 1 teaspoon dried
    • ½ cup vegan mayonnaise
    • Juice of ½ lemon
    • Salt and freshly ground pepper to taste
    US Customary - Metric

    Instructions

    • Wipe the mushrooms clean and trim the stem bottoms if they look dark or fibrous. If the mushrooms are larger than button size, cut them in half.
    • Place the mushrooms in a skillet with just enough water to keep moist; cover and steam over medium heat for two minutes, then drain and let cool.
    • Trim the bottoms of the asparagus, then cut the stalks into 1-inch pieces. Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and tender-crisp. Drain and rinse with cool water.
    • Combine the mushrooms and asparagus in a serving container. Add the remaining ingredients and mix gently. Serve at once or refrigerate until needed.

    Nutrition

    Calories: 185kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 352mg | Potassium: 306mg | Fiber: 2g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -

     

    Nutrition information
    Per serving: Calories: 105; Total fat: 4g; Protein: 3g; Carbs: 9g;  Sodium: 121mg

    Asparagus, Mushroom, and Artichoke appetizer recipe

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    5 from 2 votes (2 ratings without comment)

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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