Tortilla Espanola

Preheat the oven to 425°F. Halve the zucchini lengthwise and slice into thin half moons. Lay the zucchini moons out in a single layer on the cutting board and sprinkle with salt to draw out some of the moisture. Halve the lemon.

Add the garbanzo bean flour to a large bowl along with 1½ cups water. Whisk until combined. Add the nutritional yeast, 1 tbsp olive oil, 1 tsp salt, and ½ tsp pepper, and continue whisking until garbanzo batter is smooth.

Add 2 tsp olive oil to a medium oven-safe skillet and swirl to coat. Pour the garbanzo batter into the skillet and lay the sliced zucchini on top. Bake tortilla Española in the oven until the center is firm to the touch and edges pull away from the sides of the dish, about 18 to 22 minutes.

Finely chop the parsley leaves. Peel and mince the garlic. Add just 2 tbsp lemon juice, the chopped parsley, minced garlic, Vegenaise, and a pinch of salt to a small bowl and mix herb garlic aioli. Trim the frisee and add to a medium bowl with remaining lemon juice, 1 tsp olive oil, and a pinch of salt and pepper, and toss. Trim away about 1 inch of the tough ends from the asparagus.

Place a large skillet over medium-high heat with 1 tsp olive oil. Once hot, add the asparagus and cook until blackened in places, about 2 to 4 minutes. Add ¼ cup water to the skillet and continue to cook asparagus until tender, about 1 minute more.

Cut the tortilla Española into quarters and divide between large plates. Serve with seared asparagus, frisee salad, and drizzle with herb garlic aioli.