Fruits & Veggies Monday/Asparagus stew with smoked tofu 🍍🍓🍌🍑

Hello dear gourmets, this is my post for this Monday: asparagus stew with smoked tofu. Thank you very Much to @lenasveganliving and hosted by @plantstoplanks!

Asparagus - majesty with a noble aroma

In the asparagus season, creative recipes make pale sovereignty a major player in culinary delights. When eaten in larger quantities, one can fully benefit from the health potential of the ingredients contained in only 5% dry matter. But far too short for the asparagus fan asparagus season. The harvest time of native varieties starts in mid / end of April and ends on June 24, when it says "Cherry red, asparagus dead."

Noble vegetables with high potential

The noble vegetables consist of almost 95% water, but the rest has so much to offer. Sulfur-containing essential oils and the amino acid aspartic acid give the asparagus the typical taste. The protein and carbohydrate content is about 2 percent each. Fat is only present in traces. Asparagus is full of valuable vitamins and minerals. The delicious bars provide us with the vitamins folic acid, vitamin C, E and beta carotene as well as the minerals potassium, calcium and phosphorus, asparagus in the green robe contains much more vitamins and minerals than its white or purple brothers.

Asparagus is pleasure and taste down the line!

Ingredients

• 500 g white asparagus
• 500 g green asparagus
• 200 g Smoked of tofu
• 1/2 tbsp black peppercorns
• 2-3 cloves
• 200 g peas
• 3-4 carrots
• 2 parsley root
• 1 slice of celery tuber
• 1 onion
• salt and pepper
• olive oil
• parsley

additional

Whole grain thin vermicelli
chives

Preparation

Cook the vermicelli in salted water until tender, strain and set aside.

Clean carrots, celery and parsley root and cut into pieces. Clean the asparagus and cut off the ends generously. Peel the white asparagus under the tops and cut into pieces about 3 cm long. You do not need to peel the green asparagus. Also cut the green asparagus into pieces. Set the asparagus tips aside.

Halve the onion in half and brown with the cut surface in a large pan of olive oil until golden brown, which gives the asparagus stew a better taste and a nice color.

Put the vegetables and spices in the pot and fry for about 2 minutes.

Now add about 1 liter of hot water and cook the vegetables until soft.

Add the asparagus tips at the end of the cooking time.

Cut the tofu into small cubes and sauté in a little olive oil. Remove the onion from the stew and add the tofu.

Serve the delicious asparagus stew with the vermicelli and sprinkled with chives.

I wish you good appetite 🥕