Peel the asparagus, cook in very little fluid with some salt and lemon.

Let the soya milk boil up together with the oil. Mix in 2-3 tbsp of flour with some cold soya milk and add 1 tsp of curry powder. Then mix into the cooked soya milk. Let the mix boil. Season with vegetable extract, some grated lemon and orange peel.

Cook the potatoes (with the peel still on) in caraway water. Divide the asparagus into four separate portions and wrap up each portion with the VEGANSLICES and fasten with the toothpicks.

Pour some of the soya-curry sauce over the dish and sprinkle some chopped parsley over the dish. Garnish on a plate with some potatoes.