These savory vegan asparagus and tofu tartlets are an elegant, light appetizer, perfect for spring. Around here it’s asparagus season — Bassano D.O.P., an excellence of our territory, fragrant and prized. Asparagus paired with tofu creates a creamy, delicate filling.
When it’s spring I often use asparagus, white, green, or violet. Here are a few recipes if you’re interested:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Oven, Steaming
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
- 14 oz white asparagus (Bassano D.O.P.)
- 13 oz tofu (about 1 1/2 cups)
- 1 tsp marjoram (or thyme, etc.)
- 1 pinch nutmeg
- 1 1/3 tbsp extra virgin olive oil
- 1 pinch sea salt
- 1 pinch paprika
Tools
- 4 Molds
Steps
Clean the asparagus and, using a vegetable peeler, remove the tough outer skin. Trim off the woody ends. Steam for 20 minutes, until tender. Once ready, cut the tips to a length of about 2 in and set them aside for decoration.
In a food processor, combine the tofu, olive oil, salt, pepper or paprika, nutmeg and herbs such as marjoram or thyme. Blend until you get a thick cream (if necessary, add a tablespoon of the asparagus cooking water). Add the remaining asparagus stems and blend briefly again.Roll out the puff pastry and cut out rounds slightly larger than the molds (about 4–4 3/4 in). Line the molds, prick the bottoms with a fork and fill with the tofu-and-asparagus cream. Decorate the surface with the reserved asparagus tips.
Bake in a conventional oven preheated to 356°F for about 30 minutes.
If you notice the asparagus tips darkening too quickly, cover the tartlets with a sheet of aluminum foil for the last 10 minutes.
Filling (Thermomix method): Put the tofu, 1 1/3 tbsp oil, a splash of water, the herbs, salt and nutmeg into the Thermomix bowl: 20 sec / Speed 5. Add the asparagus stems: 10 sec / Speed 4.Roll out the puff pastry as explained in the classic preparation, fill the tartlets with the filling and decorate with asparagus tips.
Bake at 356°F for 30 minutes, remember the foil if you see the asparagus darkening too much.
Daniela’s Tips
Anti-waste tip: Don’t throw away the stems! With the remaining parts of the asparagus you can make a creamy asparagus risotto or a delicate asparagus and lentil velouté, perfect for wasting nothing of this precious vegetable.
