The other day, I was on the way back from work and stopped at the market to pick up some asparagus (2 bunches for £2.50), in Kent where I live they are very in season now, and are also locally grown.
Anyway, the man was closing up his stall, and offered me all the asparagus he had left for £3, which turned out to be 6 bunches. A significant discount, but a hell of a lot of asparagus to use up, as for the man to be practically giving it away, had obviously passed it’s peak.
The first thing that came to mind was asparagus soup, but this I thought was slightly boring, and with it being spring, soups need to be saved for the cold days (ok, so pie isn’t exactly the most summery dish either) but it’s been a while since i’ve had one!
So I went and bought some ready made pastry (sorry to avid ‘from scratch’ cookers) and the rest is history.
In terms of the cooking pastry from scratch, I am definitely a supporter of making it from scratch if you have the time and the means to do it, but as pastry is a pretty popular ingredient, the shop bought stuff is actually very good in my opinion, and probably better than what I could do with the space and equipment i have in my kitchen at the moment!
p.s. sorry for the not so appetizing photo, i am working on the photography skills, i promise! but i’ve found pie is quite difficult to photograph! I’ll get there….eventually (it tasted awesome, and that’s what counts!)
Ingredients (serves 2) :
2 bunches of fresh asparagus (about 16 stems altogether)
100g ready roll puff pastry (or homemade!)
1/2 cup silken tofu
1 tsp miso paste
1 tsp nutritional yeast
1/2 tsp turmeric
salt and pepper to taste
1. Preheat oven to 160 degrees C. Trim the bottoms of the asparagus and boil or steam until soft.
2. Meanwhile chop the shallots and lightly fry, then put aside.
3. Once the asparagus has cooked, drain and leave to cool until cool enough to touch. Meanwhile, blend the tofu, turmeric, miso and nutritional yeast in a food processor.
4. Cut the asparagus into smaller pieces (i went with cutting it in half lengthways, then cutting the 2 halves sideways). Mix in the fried shallots and tofu mixture, then layer in a pie or lasagne dish.
5. Place the rolled out pastry on top of the filling then score the top of the pastry, to allow air. Leave to bake for 40 minutes.