For the lemon sesame asparagus

• 1 bunch of green organic asparagus
• 1 garlic clove, pressed
• 1cm fresh ginger, grated
• 1 organic lemon, sliced
• 1 tablespoon lemon juice
• Salt
• Pepper

For the crispy luya strips

• 1 Luya en Bloc, halved or Luya Simply Natural
• 30g gluten-free flour / alternatively wheat or spelt flour
• 50g gluten-free breadcrumbs / alternatively panko flour ( not gluten-free)
• 2 tablespoons of nutritional yeast (optional)
• 75-100ml plant milk of your choice (e.g. soy milk or spruce, unsweetened)
• 1 teaspoon thyme, dried
• 1 1/2 teaspoons paprika powder
• chili flakes (optional)
• Salt
• Pepper

1. The first step is to prepare the breading for the crispy Luya strips. To do this, mix the flour, plant-based drink, thyme, paprika powder, salt, pepper and chili flakes well in a deep plate. This should form a smooth, flavorful dough. In a second deep plate, mix the breadcrumbs and yeast flakes. Halve the Luya en bloc and turn each half in the dough, then bread it on both sides. Set aside.
2. Wash the asparagus and lemon thoroughly and cut off the woody ends. Cut the lemon into slices. Peel the ginger.
3. Heat olive oil in a pan and fry the breaded Luya en Bloc on both sides until golden brown.
4. In the meantime, heat olive oil in a second pan. Sauté the garlic for a minute. Add the asparagus and lemon slices as well as 1 tablespoon of lemon juice to the pan. Add the ginger and sesame seeds. Fry the asparagus for about 10 minutes, season with salt and pepper.
5. Cut the golden brown fried Luya en bloc into strips. Serve two plates with lemon sesame asparagus and Luya strips. Enjoy :)