Tofu Parmesan with Asparagi with fresh bread

Saturday, 27 February
Tofu Parmesan(Serves 4)
1 package firm tofu
1 cup grated Parmesan cheese or nondairy Parmesan cheese
1 cup Italian breadcrumbs
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons olive oil or water
4 slices of mozzarella or shaved Parmesan cheese (optional)
3 cups red spaghetti sauce
Angel hair or spaghetti pasta
Drain the tofu water and remove it from the package. Fold up a few paper towels, or a cloth dish towel and wrap it around the tofu block. Squeeze gently on all sides to remove some water from the tofu. Since the tofu will be baked it is good to have some of the moisture left in the tofu. With a sharp knife slice the tofu block lengthwise into four equal slices (like a bread slice).Mix the breadcrumbs and the Parmesan cheese in a shallow dish. Brush each side of a tofu slice with the olive oil and then dip it into the breadcrumb mixture, coating each side thoroughly. If you prefer, you can brush the tofu with water instead of oil. Place the breaded tofu cutlet into a baking pan that has been lightly oiled. Repeat for each tofu slice. Sprinkle the tofu cutlets with the dried basil and oregano. If you wish, cover each tofu cutlet with a slice of mozzarella cheese or sprinkle with grated Parmesan. As an alternative you can use a nondairy cheese or no cheese. Bake the tofu at 350º oven for 20 minutes.While the tofu is baking, cook the pasta according to the package directions and heat the red sauce. When the tofu is done, build the finished dish by placing a handful of pasta on a plate, cover with sauce, place a tofu cutlet on top, cover with more sauce and optional shaved Parmesan cheese. Enjoy

Asparagi
Preparation time: 10 minutes.
Cooking time: 30 minutes.
2 kg asparagus.
100g butter.
100g Parmesan.
Salt.

Trim away almost all the white end of the asparagus stalks. Wash the spears well, tie together into a bunch and put into a tall saucepan, standing upright, to steam. Remove from the heat when they are still fairly firm, arrange in an oven-proof dish, pour over the melted butter and sprinkle with salt and grated Parmesan. Put in the oven until crisp and golden. If you do not want to bake the asparagus, then steam them until completely cooked and serve with a simple and delicious sauce made of oil, lemon juice fand salt whisked together for five minutes.

Asparagus are good for the digestion and they are also diuretic. Apicius advised, "Let the asparagus dry thoroughly and then put them into hot water again: this makes them firmer". As for the Anonimo Toscano, he wrote "On the sparaci".