Recipe by
Chef Mark Reinfeld

Serve on top of my vegan Passover entrée, Matzah Encrusted Portobello Mushrooms

1 bunch asparagus, tough bottoms trimmed
1 tablespoons olive oil
Pinch sea salt and ground black pepper
Pinch crushed red pepper flakes, optional
1 tablespoon freshly squeezed lemon juice
  1. Preheat the oven to 400°F. Place the asparagus on a small baking sheet. Drizzle with olive oil and top with salt, pepper, and crushed red pepper flakes, if using, and mix well.
  2. Place in the oven and cook for 20 minutes, or until just tender, depending on the size of the asparagus. Flip once or twice when cooking. Be sure not to overcook!

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of eight books, including his latest, The Ultimate Age-Defying Plan. His last book, Healing the Vegan Way, was selected as the #1 book for Vegans in 2016 by Mark has over 25 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”

His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including “Best Vegetarian Cookbook in the USA.” Mark is the recipient of’s Recipe of the Year Award and Aspen Center for Integral Health’s Platinum Carrot Award. Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plant-based chef certification program, and chef trainings internationally. His two-part online culinary course, offered in conjunction with the Vegetarian Times, is available.