Tomato and Asparagus Au Gratin

 
2 lbs. asparagus, tough ends trimmed
olive oil
6 Roma tomatoes, sliced
3 T. nutritional yeast flakes
2 T. garlic, minced
2 T. freshly chopped parsley
1 t. Herbes de Provence
sea salt and freshly ground black pepper, to taste
 

Place the asparagus spears in a steamer basket and steam for 3-4 minutes or until tender. Using a little olive oil, lightly oil a large baking dish. Place the steamed asparagus spears in three rows in the prepared baking dish. Place the slices of two Roma tomatoes over each of the rows of asparagus. Drizzle a little additional olive oil over the top of the tomatoes and asparagus, sprinkle the nutritional yeast flakes, garlic, and Herbes de Provence over the top, and then season to taste with salt and pepper. Bake at 400 degrees for 10-12 minutes or until the tomatoes have softened.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett