Vegan Asparagus Flemish-Style

Ingredients

For 4 portions

• 🎍 800g asparagus
• 🧈 250g firm tofu
• 🧈 70g plant-based spread
• 🧂 0.5 Tsp black salt (kala namak)
• 🍞 1 Tbsp nutritional yeast
• 🌿 15g parsley
• 🍋 20g lemon
• 🌿 1 pinch nutmeg
• 🌿 1 pinch black pepper

Method

1. Peel the white asparagus from just below the tip to the base, and snap off the woody ends. Green asparagus needs no peeling.
2. Simmer the asparagus in a wide pan of salted water for 12–15 minutes until a knife slides in easily at the thick end (4–5 minutes for green). Drain on a clean tea towel.
3. Crumble the tofu with a fork into small, uneven pieces. Chop the parsley.
4. Melt the spread in a small pan over a medium heat. Add the tofu and warm through for 3 minutes, stirring.
5. Take off the heat and stir in the black salt, nutritional yeast, parsley, nutmeg, pepper and a squeeze of the lemon.
6. Lay the asparagus on warm plates, spoon the sauce across the middle and serve at once, with boiled potatoes or bread if you want a full meal.