Farmers Market season has begun in Chicago! To celebrate, we immediately bought the best looking asparagus bunch we could find and took it home for roasting.
But asparagus is definitely more of a side, even in vegetarian land. I suppose I COULD try to make it a main dish. Or I could serve it alongside this bomb-ass tofu and be much happier.
- 1/2 block firm tofu, sliced into 4 pieces and pressed.
- 1/4 c maple syrup
- 1/4 c dijon mustard
- 2 tbsp apple cider vinegar
- rosemary (either fresh or dried)
- salt & pepper
- 1 big bunch of asparagus
- olive oil
First and foremost, preheat your oven to 400*F
Combine the syrup, mustard, vinegar, rosemary, and some salt & pepper into a flat-bottomed dish for marinading. Insert tofu and leave for an hour or so.
I know, the sauce sounds weird but I promise it’s the most delicious savory sauce you will ever eat. Pulled it from a chicken recipe that involves roasting chicken thighs in it. If meat’s your thing, I say go for it.
While your tofu is marinading and getting delicious, tend to your asparagus. Trim the bases as much as you need/want for the super woody stuff. I usually trim around an inch depending on how it looks. Use your own judgement.
Lay the asparagus out on a foil covered baking sheet and get ready to make them wonderful.
drizzle some olive oil over the stalks, add the salt & pepper and any other flavor-enhancing devices you would like. I have a spice mix that I put on almost everything but I have no idea what it contains. I think there’s some dried minced onion, garlic, black pepper? No idea but it tastes like heaven.
Roll the asparagus around in the oil and spices and let them get solidly coated.
Back to your tofu. You should have let it hang out for 15-20 minutes. Go ahead and transfer the steaks into a lightly greased baking dish and drizzle some extra of the marinade on top. You know, for added levels of delicious in the oven.
Put both the asparagus and the tofu in that 400*F oven for approximately 20 minutes, give or take.
Then sit back, pour yourself some wine, enjoy the sunset, and get ready for a delicious dinner.
Aforementioned sunset to enjoy.
After 20 or so minutes, your asparagus tops should look crunchy. The tofu should have firmed up, dried out, and taken on some toasty good color.
For plating, include a salad of spinach greens and drizzle everything once more with the leftover marinade, which is now a sauce. [[please note this is not something you can do with raw meats as the marinade will be contaminated]]
Serve with a side of wine, candles, and romance!