Warm asparagus salad

You know that spring is here when asparagus starts popping up in the markets.

And after being deprived of fresh greens throughout the winter months, you will appreciate every bite of this even more. The season for asparagus lasts only around 6 weeks between April and May, so make the most out of it with vibrant, seasonal meals like this one.

Here's the method:

Make tofu cream—blend 1 block of tofu with 1 tbsp of nutritional yeast, 1 clove of garlic, 1 tbsp of EVOO and a splash of water. Adjust the seasoning with salt and lemon.
Chop 1 bunch of wild asparagus and add to a hot pan with a handful of chopped almonds and a pinch of salt. Once charred and still al dente set to the side.
Peel one bunch of asparagus and add to a bowl with 1 cup of thawed frozen peas, a handful of mint, the zest of one lemon, 1 tbsp of zaatar and a good glug of EVOO. Give it a toss and adjust the seasoning with salt and lemon.
Plate up—spoon the tofu cream onto the plate and top with the salad. Finish with an extra drizzle of liquid gold.

—This recipe comes from the delicious mind of Elleni Katalanos.

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