Asperges Vertes (Green Asparagus)

Preheat the oven to 200°C (400°F).
Toss the asparagus spears with olive oil, salt, and pepper.
Arrange the asparagus on a baking sheet and roast for 10–12 minutes, or until tender and slightly caramelized. Set aside.

Lard de Carotte (Carrot "Lard")

In a bowl, toss the carrot strips with olive oil, smoked paprika, maple syrup, tamari, and liquid smoke (if using).
Heat a skillet over medium heat and sauté the carrots for 8–10 minutes, or until tender and slightly crispy. Set aside.

Jus de Terre Corsé (Earthy Jus)

Soak the dried porcini mushrooms in 1 cup of hot water for 20 minutes. Drain, reserving the soaking liquid.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the leek, carrot, celery, and garlic. Sauté for 5–7 minutes until softened.
Add the soaked mushrooms, reserved soaking liquid, vegetable stock, thyme, bay leaf, and black peppercorns. Bring to a gentle simmer and cook for 30 minutes.
Strain the jus through a fine-mesh sieve or cheesecloth, pressing to extract all the liquid. Keep warm until ready to serve.

Tofu Humide Brouillé à la Sauge (Creamy Scrambled Tofu with Sage)

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the shallot and garlic, and sauté for 2–3 minutes until fragrant.
Add the crumbled tofu, nutritional yeast, turmeric, and chopped sage. Cook for 5–7 minutes, stirring occasionally, until the tofu is heated through and slightly creamy. Season with salt and pepper.

Plating

Spoon a pool of the jus de terre corsé onto each plate.
Arrange the roasted green asparagus spears and carrot "lard" on top of the jus.
Add a generous portion of the creamy scrambled tofu beside the asparagus.
Garnish with fresh sage leaves, a drizzle of olive oil, and microgreens or edible flowers.