Pastry with asparagus and tofu filling and rhubarb and spinach salad

Chef Nicole Hofen

Ingredients

Preparation

Pastry with asparagus and tofu filling

Mix flour and margarine with ½ tsp. of salt to create a homogenous dough. Cut the dough into small bits and form little balls to press into a muffin tin. Place 20 minutes in the refrigerator to set.  

Blend tofu and wild garlic pesto with the addition of some cornstarch to improve texture. 

Preheat the oven to 180 degrees. Wash the asparagus, chop off the ends and cut it into small slices. You may peel the asparagus, if you find it too fibrous. Peel and finely dice the onion. Heat some neutral vegetable oil in a pan and caramelise some sugar together with ground chili. Add the diced onion and let it brown. Reduce the heat and add the asparagus to fry for 3-5 minutes. Eventually season with 2-3 pinches of salt. 

Take the muffin tin out of the refrigerator and fill with the asparagus first, then seal with the tofu cream. Bake in the oven for about 10 minutes without any covering, then cover and bake for another 15 minutes. 

Once the pastry has cooled, it can be easily removed from the molds. 

Spinach and rhubarb salad

Wash the rhubarb and cut into slices of 5 cm length. Heat some neutral vegetable oil in a pan, add sugar and the rhubarb. Reduce the heat and fry for 3-5 minutes. Attention: The rhubarb might burn quickly or become soggy, to prevent this you may add some water. Salt the rhubarb to taste and place aside. Wash the spinach and drain. Fill a jar with some oil, vinegar, salt, pepper and sugar and shake until combined. Mix the spinach with the dressing and add to the fried rhubarb. Serve with the pastry. 

Advice: You can utilise used jars containing a small remainder of mustard, marmalade or pesto to mix your dressing. This may provide a pleasant aromatic base for your dressing.