Thoroughly rinse produce and pat dry. Cut green onion into a dice. Finely chop onion and parsley. Halve lemons. Zest on half. Chop hard white ends of asparagus. Cut tempeh in to ⅓" thick filets or triangles (whichever you prefer).

In a medium nonstick pan, heat 1 tsp. olive oil over medium heat. Add tempeh filets or triangles and brown on each side, about 6 minutes. Flip and repeat on other side. Remove from pan and cover to keep the tempeh warm.

Bring a medium pot of lightly salted water to a boil. Add the asparagus once boiling and allow to cook for 3-4 minutes, or until bright green. Drain and remove asparagus from the pot. In a medium pan, warm 1 Tbsp. olive oil and diced yellow onion over medium heat until browned, about 3 minutes. Add asparagus to the pan and sauté for 5 minutes until coated and warmed. Add a pinch of salt and pepper. Remove asparagus from the pan, but leave the sautéed onion.

In the same pan with onions, add juice of both lemons, lemon zest to taste, garlic powder, bouillon cube, 1 cup of water, capers (with juice), and a pinch of salt of pepper. Bring to a boil and then reduce heat to medium. Remove 2 Tbsp. of liquid and place in a small cup. Stir arrowroot powder into the cup of liquid and then pour arrowroot mixture into the skillet. Increase heat to medium-high until boiling. Boil until slightly thickened and then stir in parsley. Add tempeh to skillet, cover, and keep warm.

Plate 6 asparagus. Add 4-5 tempeh filets atop the asparagus. Ladle a serving of the Piccata sauce over both the tempeh and asparagus. Garnish with green onion, any remaining parsley, and lemon zest. A crack of fresh black pepper works nicely to finish this dish.