Classic asparagus with smoky jackfruit shreds

Ingredients for 2 servings:

• 1 can Jackfruit, 225 g drained weight
• 1 bunch of white asparagus, approx. 400 g
• 250 potatoes
• 1 tsp paprika powder, smoked or smoked salt
• Vegetable margarine, e.g. B. Alsan
• Agave syrup
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Remove the jackfruit pieces from the can and rinse under cold water. Chop the jackfruit very finely to create fine shreds. Peel the asparagus and trim off the woody end. Peel the potatoes, cut into bite-sized pieces, and rinse under cold water. Cook the potatoes and asparagus as usual. Preheat a non-stick pan over medium heat. Add a good knob of margarine to the pan, heat until hot, and then add the jackfruit shreds. Season with smoked salt or paprika, salt, and pepper, and fry well. Don’t turn the jackfruit over too much; let it crisp up, but of course, don’t let it turn black. If the jackfruit shreds are already nice and crispy, add another knob of margarine if needed. Add a little more smoked salt or paprika if necessary if the jackfruit isn’t smoky enough. For the sauce, caramelize a dash of agave syrup in a non-stick pan, then add a dash of margarine and salt. Blend everything until smooth. Arrange the potatoes and asparagus on a plate. Drizzle the browned margarine over the asparagus and sprinkle the smoky jackfruit shreds on top.