Green Asparagus from the Oven with Tomatoes and Vegan Feta

Prep 10 min·Cook 40 min·4 people·VEGAN

Green asparagus with cherry tomatoes, vegan feta and potatoes from the oven, served on a platter

Ingredients

1 kg (2.2 lbs) waxy potatoes (small ones)
1 kg (2.2 lbs) green asparagus
250 g (9 oz.) cherry tomatoes
2-3 shallots
200 g (7 oz.) vegan feta (e.g. Violife)
50 g (1/3 cup) pine nuts
3-4 Tbsp olive oil
1 tsp maple syrup
1 tsp salt
pinch of pepper
2-3 squirts lemon juice
Herbs of your choice

Equipment: oven with steam function

Instructions

1.Wash the potatoes, place them on a steam tray and steam them for approx. 35-40 minutes until they are soft (alternatively boil them in salt water)
2.Wash the asparagus, cut off the wooden ends and place them on the baking tray
3.Wash the tomatoes, cut the shallots in quarters, dice the feta and put everything including the pine nuts on the tray
4.Sprinkle the vegetables with olive oil, maple syrup, lemon juice and seasoning and mix everything well
5.Bake in the upper oven at 175°C (347°F) at the same time as the potatoes for 35-45 minutes
6.Serve everything with wild garlic pesto

Notes

Use small, waxy potatoes so they cook evenly and in about the same time as the asparagus. Thicker asparagus spears need a few minutes longer than thin ones – check them at the end with a fork. The vegan feta melts in the oven into a lovely sauce; if you like it more intense, add a few extra pine nuts ten minutes before the end for more toasted flavour. Leftovers are also delicious served lukewarm in a salad the next day.