We absolutely love asparagus and especially with a vegan Hollandaise Sauce. Spring is the best season for asparagus. This green veggie is packed with vitamins and minerals like vitamins A, C, E, K, iron, calcium, protein, and fiber.
Prep Time: 20 min Cook Time: 20 min Serves 4
INGREDIENTS
- 1 kg asparagus
- 1 kg potatoes
Vegan Hollandaise Sauce
- 60 g vegan margarine
- 20 g flour
- 220 ml cold vegetable stock
- 200 ml soy cream
- 1 tsp mustard
- 1 tsp turmeric
- 1 tsp lemon juice
- Salt & white pepper
INSTRUCTIONS
Step 1: Peel and wash the potatoes. Put them in a medium pot and cover them with cold water. Add salt to the water and cover the pot with a lid. Bring to a boil over medium heat and cook the potatoes for about 20 minutes.
Step 2: Wash the asparagus and cut off the woody ends. Fill a large pot with water, add salt, and bring it to a boil. Then add the asparagus. Cook for 5-8 minutes. It depends on their size and how old they are.
Step 3: Melt vegan margarine in a saucepan and stir in flour. Add vegetable stock and soy cream slowly. Keep stirring all the time. Bring to a simmer, then reduce heat and add mustard, turmeric, and lemon juice. Season with salt and white pepper.
Step 4: Rinse the asparagus with cool water to stop the cooking.
Step 5: Use a fork to test if the potatoes are tender enough. Drain and put the potatoes in a serving bowl.
ENJOY!