Just bend the asparagus stalk at the bottom and break off where it naturally bends, about 1/4th of the way up.
Then put the asparagus stalks in boiling salted water for about 4 minutes, drain immediately and set it aside.
Brush the bottom of a rectangular baking dish with olive oil.
Now place a sheet of filo pastry in the dish and brush with the olive oil all over.
Layer another sheet of filo pastry over the first sheet and also coat with oil.
Repeat until you've used up all sheets.
Work quickly because the filo dries fast.
You can keep the sheets covered with a damp towel.
In a large bowl, use a potato masher to mash the potatoes.
Blend together the silken tofu, soy milk and vegan cream cheese, then add to the mashed potatoes and continue mashing.
Add the salt and pepper and nutmeg.
Mix them together properly.
Pour the mashed potato mixture into the filo pastry dish.
Smoothen at the top.
Now lay the asparagus spears side by side along the length of the baking dish, on top of the mashed potatoes.
Brush the top with any remaining olive oil, fold under any filo pastry that's hanging over the edge of the baking dish, and then bake in a 375-degree oven for 25 minutes or until the filo pastry is golden brown.
Remove and set it aside for 10 minutes before cutting in.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
Chef Jitendra Upadhyay
Chef Jitendra Upadhyay, the Pastry chef at Renaissance Lucknow Hotel, is widely known for his luscious and creative desserts.