The tartlets are small bouquets of fresh peas, white and green asparagus with lots of taste of summertime.

As a result of the good soil, and the sun’s beautiful rays, has given the most beautiful and fresh vegetables I have ever tasted. I am not fond of warm veggies. However, I do like it in the tartlets.

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Recipes for tartlets

• 3 tbsp. plant Butter
• 3 tbsp. Tapioka Flour
• 4ooml. Oat-or almond milk
• 1 Vegetable Broth + 100ml. Water
• Salt and pepper
• 200g. Mushrooms
• 1/2 onion
• 50g. Green Asparagus
• 200g. White Asparagus
• 100g. peas
• Oil for frying
• parsley
• Tartlets

How to do

1. Start by chopping mushrooms and onions in small cubes. Pour a little oil on a pan and fry the onions. Add the mushrooms and fry for a few minutes. Cut green asparagus into smaller pieces and fry on pan for 2-3 minutes. Turn off the pan and save for later.
2. Turn on the oven at 200c.
3. In a pan add plant butter. Once melted, Tapioka is added. Whisk together to a flour bowl with a whisk. Stir in the plant milk and keep stirring under medium heat. Put 1 vegetable broth in the pan with 100ml. water. Let it boil thickly while stirring constantly. Be patient it will take a few minutes.
4. Cut the white asparagus into mouth-watering pieces. Add them to the sauce along with peas, fried onions, mushrooms and asparagus. Add chopped parsley.
5. Put the tartlet shells on a grill and heat them in the oven for 2-3 minutes. Pour the filling into the warm, crispy tartlets. Garnish with parsley, sprinkle with salt and pepper.