Asparagus Pate

by Edward Daniel
Caption of Asparagus Pate. Image by Edward Daniel (c).

Asparagus Pate was inspired by a non-vegan friend of mine; I made this vegan version to show how easy it is to veganise dishes. What I love about this pate is that it is not overwhelmed by the paprika or lemon juice, which simply complement this dish.

Caption of Asparagus Pate. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g asparagus
  • 25g sunflower seeds
  • 25g pumpkin seeds
  • 50g cashews
  • ½ tsp sweet paprika
  • 1tsp lemon, juice
  • 2tbs olive oil
  • Pinch of salt


  1. Soak the seeds and cashews in water for about 8 hours or overnight. Drain and place in a high-speed blender. Blend well.
  2. Tail the asparagus and add the remaining ingredients until fine to form a pate.
  3. Serve the asparagus with crackers or toast.


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