Rosti Asparagus Tart
500g waxy potatoes
3 tablespoons olive oil
50g roasted salted cashew nuts
250g silken tofu
1 red onion
100g asparagas, trimmed
Preheat the oven to 190 degrees C
Coarsely grate the potatoes into a sieve, rince off the surplus starch and squeese out as much moisture as possible
Brush 1 tablespoon of the oil over the base of a 20cm flan tin. Spread the grated potato over, pressing up the sides. Brush with 1 tablespoon of the oil. Brush a square of foil with more of the oil and press on top of the potato. Bake for 25minutes
Meanwhile, place the nuts and tofu in a food processor and blend until smooth. Season.
Remove the foil and spoon the tofu mixture into the flan case. Arrange the onion slices and asparagus on top and brush with the remaining oil. Return to oven for 15-20 minutes, until golden brown.
Serve with salad.