A recipe with asparagus everyone can enjoy

Ingredients

• 600 g new potatoes (boiled, cooled and sliced in to 1cm slices)
• 300 g asparagus (chopped into 2cm pieces)
• 150 g baby leaf spinach
• 100 g Violife Prosociano (finely grated)
• 100 g Violife Grated Cheese
• 1 block of silken tofu
• 3 tbsp gram flour
• 80 g Flora Plant B+tter Unsalted (extra for greasing 24cm loose bottom tin)
• 1 finely diced onion
• 80 g plain flour
• 800 ml plant based milk
• 30 g Dijon mustard
• Freshly Ground Black Pepper and salt to taste
• freshly ground nutmeg
• 1 finely sliced red onion
• 75 g caster sugar
• 150 ml white vinegar
• 1 bay leaf
• 3 black peppercorns