CONTENTS
Classic Asparagus
(Dutch: Klassieke asperges)
Asparagus has been a cherished delicacy in the Netherlands since large-scale cultivation began in the 19th century. The asparagus season, lasting only about two months, is a celebration of fresh, local flavours. This dish showcases the tender white asparagus paired with crispy baby potatoes, savoury tofu, tempeh bacon, and a velvety hollandaise sauce, creating a delightful plant-based variation of this Dutch classic.
Ingredients
Makes 1 individual serving
- Main ingredients:
- 100 g tofu, crumbled
- 125 g baby potatoes, halved
- 100 g white asparagus, peeled and ends removed
- 3 g chives, finely chopped
- ¼ teaspoon turmeric
- ½ tablespoon sunflower oil
- Salt and pepper to taste
- Tempeh “bacon”:
- 75 g tempeh, sliced into thin 0.5 cm strips
- ¼ tablespoon soy sauce
- ¼ teaspoon agave syrup
- ¼ teaspoon smoked paprika
- Hollandaise sauce:
- 40 ml oil
- 20 ml unsweetened soy milk
- ½ teaspoon lemon juice
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon salt
- ⅛ teaspoon turmeric
Instructions
Preparation time: 40 minutes
- Preheat the oven: Set the oven to 175°C (347°F).
- Prepare the tempeh bacon: Mix the soy sauce, agave syrup, smoked paprika, and a bit of sunflower oil in a shallow dish. Marinate the tempeh strips for 2 minutes. Arrange them on a parchment-lined baking sheet and bake for 20 minutes, turning halfway through, until golden brown.
- Roast the baby potatoes: Spread the halved baby potatoes on a parchment-lined baking sheet. Drizzle with sunflower oil, season with salt and pepper, and roast in the oven for 20 minutes until golden and crispy.
- Cook the asparagus: Bring a large pot of water to a boil and cook the asparagus for 10 minutes, or until tender.
- Prepare the tofu: Heat sunflower oil in a frying pan over medium heat. Add the crumbled tofu, turmeric, and season with salt and pepper. Fry for 7 minutes until crispy.
- Make the hollandaise sauce: Combine the oil, soy milk, lemon juice, cayenne pepper, salt, and turmeric in a small saucepan. Whisk well and heat over low heat until warmed through.
- Assemble the dish: Plate the cooked asparagus alongside the roasted potatoes. Drizzle with the warm hollandaise sauce and top with the crispy tofu. Add the tempeh bacon slices and garnish with chopped chives.
- Serve: Enjoy immediately as a light and elegant seasonal dish.
- Serving suggestions: Pair Klassieke Asperges with a refreshing white wine or a light herbal tea for a perfect spring or summer meal. Its delicate flavours and harmonious textures make it an ideal dish for showcasing the best of Dutch seasonal produce.
ZERO WASTE TIPS
- Use asparagus peels and ends: Boil the peels and ends of the asparagus to create an aromatic broth. This can be used as a base for soups or sauces, ensuring none of the vegetable is wasted.
- Choose local and fresh: Opt for fresh, locally grown asparagus during its short season. This reduces packaging waste and supports local farmers while ensuring the best flavour.
- Repurpose potato peels: Turn baby potato peels into crispy chips by baking them with a little oil, salt, and seasoning. These make a delightful snack or garnish.
- Compost vegetable scraps: Leftover scraps like chive stems or additional asparagus trimmings can be composted to enrich soil and promote a circular food system.
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