Mix the flour, cayenne, salt, and black pepper in a bowl.
Mix with lemon zest in a plastic bag and add the Quorn Vegan Meatless Fillets. Shake gently until cutlets are coated.
Heat the olive oil in a pan and cook the Quorn Vegan Meatless Fillets for 3-4 minutes on each side until golden brown. Slice each cutlet into approximately 4 pieces and keep warm until needed.
Gently fry the asparagus on a skillet until cooked through. Keep warm and season to taste.
Add the lemon slices to the pan along with a half of the butter and cook for a few minutes on each side until caramelized. Remove and keep warm until needed.
Add the maple syrup and the remaining butter to the pan and cook for 1-2 minutes.
Add the thyme and pour over the Quorn Vegan Meatless Fillets and asparagus.
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