Tuesday, June 14, 2011

Weekday dinner: baked asparagus with tofu

Melissa Clark of the NYTimes recently wrote about cooking asparagus and eggs, and I remembered the article after buying a bunch of asparagus at Whole Foods.  On Friday night, wanting something fast, healthy, and reasonably flavorful, I decided to try roasting asparagus according to her recipe.

I really like eggs and would have done the hard-cooked egg component as well, except that I wanted to use the tofu and the leftover marinara sauce in my fridge.  Thus, the accompaniment was firm tofu quickly cooked (more like heated) with mushroom marinara sauce.