Nests of spaghetti

For 4 people
350 g spaghetti
12 asparagus
500 g of vegan béchamel sauce
salt and pepper to taste
1 tablespoon of bread crumbs
truffle oil (optional)

For the sauce
500 ml soy milk
50 g flour
50 ml olive oil

Boil the spaghetti al dente in lightly salted water and with a dash of olive oil; drain and leave to cool.
Meanwhile related the asparagus in a bunch and cook steamed for a few minutes; put aside your tips.
Peel the stems and chop finely, add them to the sauce and season with salt and pepper.
As soon as the sauce has thickened, remove from heat and let cool.
With the aid of the moulds for muffins not too small, or the nest, form tarts pop molds with dough (higher on the edges and lower center); cover of white sauce, decorated with whole asparagus, sprinkle with breadcrumbs and bake at 170° C for 10 minutes.
At this point for 5 minutes, until the nests gratin surface becomes crispy.
Serve hot (possibly with a drizzle of truffle oil).

Preparing the sauce
In a saucepan, toast the flour for a few minutes over low heat; add oil, mix well and pour the soy milk (lukewarm), mixing with a whisk and bring slowly to a boil. Then proceed as indicated in the recipe.

Note: this amount should be prepared on time.