1. Start by peeling the potatoes then boil them in salted water until tender. Meanwhile, cut off the woody part of the asparagus and peel if using large asparagus. Mini asparagus do not have to be peeled.
2. Cook the asparagus al dente in lightly salted water and keep some separate for garnishing. Chop up the remaining asparagus and mash along with the potatoes.
3. Add and blend with the Alpro Soya Cuisine, 1 tablespoon of tomato tapenade, lemon zest, nutmeg and freshly ground pepper. Lastly, cube the tomato, then add and blend to the mixture.
4. Roast the slices of multigrain bread until golden brown and spread tomato and olive tapenade on top. Serve with the mashed potatoes, slice of roast beef and asparagus. Top your toast off with some grated lemon zest.