
Green Pea-Fusilli with Asparagus Sauce (with iceberg lettuce and tofu) – VEGAN
Add the parsley, chives, oregano, vegetable stock powder and 1-2 washed and chopped pepperoncini peppers. Bring to a boil and add the slightly pre-cooked and finely chopped green asparagus (cooked al dente in salted water, somewhat boiling, along with a small pinch of cane sugar). Allow to cook for a short time.