Vegetarian Pho With Asparagus and Noodles Andre Scrivani for The New York Times Vegetarian Pho with Asparagus and Noodles When I make pho with vegetables other than those used to make the broth, as in this springtime pho, I cook the vegetables separately, so as not to infuse their flavor into the broth, and very briefly, so that they retain some crunch. I like to use thick stalks of asparagus and cut them on the diagonal into 2-inch lengths. 1 recipe vegetarian pho broth 1 pound asparagus, woody stems trimmed away and cut on the diagonal into 2-inch pieces 6 mint sprigs Steam or blanch the asparagus for 2 to 3 minutes, just until crisp-tender. Set aside. Distribute the asparagus among the bowls and ladle in a generous amount of hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup. The asparagus can be cooked several hours ahead and held in the refrigerator. Reheat with the noodles. Nutritional information per serving: 244 calories (246 with optional fish sauce); 0 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 54 grams carbohydrates; 2 grams dietary fiber; 52 milligrams sodium (242 milligrams with optional fish sauce; does not include salt to taste); 5 grams protein