Although I never ate asparagus when I was young, it was one of the first English words for vegetables that I ever learnt. I always confused asparagus with bamboo shoots, and it wasn’t until much later when I bought it in the market that I realized how different they are. Asparagus is crispy and I love its powerful, tender green color, and even though it is available all year around, it always reminds me of spring. Asparagus is one of the vegetables, along with mushrooms, I could eat alone without adding other condiments.
That’s why I created this simple “eintopf” style dish using them with a little sea salt and black pepper. “Eintopf” is the German word for “one pot”. Usually it’s a stew with many vegetables all cooked in one pot. This is what I do when I run out of time. I usually combine vegetables, grain and beans into one dish, cook them together quickly and eat it. :)
Health Index: ⅘ (4 to 5 times a week)
Kitchen Gadgets: Frying pan or wok and pot
15 young asparagus
10 cremini mushrooms
2 square chunks of white dried tofu
2 square chunks of yellow dried tofu
100g penne pasta
1 tbsp olive oil
½ tsp sea salt
freshly ground black pepper
1. Cut the asparagus diagonally, slice the mushrooms and dried tofu.
2. Cook 100g penne for approximately 7 minutes until al dente and set aside.
3. Preheat the stainless steel pan or wok, add 1 tbsp olive oil, then add the asparagus and mushrooms. Stir fry on a high heat for 2 minutes.
4. Add the tofu and turn down to a medium heat, continuing stir fry for 2-3 minutes.
5. Add the cooked penne and mix well.
6. Turn off the heat, season with salt and black pepper, enjoy!