Asparagus Deluxe Toast

Asparagus and mashed potato toast with Alpro Soya Cuisine

4 portions


400g small green asparagus or 200 g large green asparagus

400 g of floury potatoes

4 slices of multigrain bread

200 g sliced roast beef

125 ml of Alpro Soya Cuisine

3 tablespoon of tomato and olive tapenade

1 large tomato

1 lemon

pinch of nutmeg

pinch of freshly ground pepper

pinch of salt

Made with


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.

  • Lactose free