Fusilli and Asparagus With Tofu-Dill Sauce

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves
• minced
• 8 ounces soft tofu
• patted dry and cut into coarse pieces
• 14 cup lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh dill
• 34 teaspoon salt
• 18 teaspoon pepper
• 13 cup corn oil
• 1 lb fusilli or 1 lb curly pasta
• 12 lb asparagus
• cut into diagonal 1 inch pieces

Instructions

1. Heat oil in small skillet, add garlic and cook over medium low heat about 3 minutes or until fragrant.
2. Blend garlic, tofu, lemon juice, mustard, dill, salt, and pepper in a food processor until smooth Add corn oil, and blend until emulsified.
3. Meanwhile, cook pasta until tender, adding asparagus in the last 3-4 minutes Drain and toss with sauce.