Sea Asparagus spaghetti

Sea Asparagus pasta

A sea of flavors but without fish!

The beauty of the approaching spring is to discover new vegetables that you have never heard of before. This is the case with sea asparagus. Salicornia grows along the Adriatic coast and the Tyrrhenian islands: its green and crunchy branches almost look like tapered corals and can be eaten cooked for a fresh, tasty salad or for a special pasta that tastes like the sea. Growing close to the sea, this plant gives us an extraordinarily crystal clear and salty taste that can be interesting in vegan cuisine. It is not easy to find, but if you see it don’t miss it because it will enchant you. Capers, lemon and sea salt flakes will help us to make this dish undoubtedly inspired by the sea, like the classic pasta with sea urchins.

The mind is the most capricious of insects—flitting, fluttering.

Virginia Woolf

Sea Asparagus & Lemon Spaghetti

  • Servings: 3 person
  • Difficulty: easy
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  • 200gr Sea Asparagus
  • 1/2 lemon
  • some cherry tomatoes
  • 1/2 cup soy cream
  • 1 tbs capers
  • garlic cloves (2)
  • olive oil
  • sea salt flakes
  • pepper
  • spaghetti


  1. on a pan to low heat sauté the garlic with 2 tbs olive oil
  2. add the sea asparagus, capers, and tomatoes and cover. Let it cook for about 10 minutes
  3. add 1/2 lemon juice to 1/2 cup soy cream
  4. cook the pasta al dente according to the instructions
  5. mix the pasta with the rest of the ingredient
  6. garnish with lemon zest and fresh olive oil

CategoriesDinner Lunch