White Asparagus with Vegan Hollandaise
Ingredients
- 500g white asparagus
- 400g potatoes
Sauce
- 60g vegan butter (or 60g white almond butter)
- 2 tbsp flour (or 1 tbsp if using almond butter)
- 100ml veggie broth
- 150ml soy milk (+ more as needed)
- 1 tsp medium strength mustard
- 1 tbsp white balsamic vinegar
- 1 tsp lemon juice
- 1 tbsp nutritional yeast
Optional
- 1 pinch turmeric for color
- 1 pinch white pepper
- a bit of fresh parsley
Preparation
Boil the potatoes.
Meanwhile, chop off the wooden ends of the asparagus, wash, and peel them.
In a large pan, bring water to a boil and add the asparagus. Turn down the heat and let it simmer for 10 minutes.
Meanwhile, prepare the sauce. Add butter to a pot and melt it (reserving about 1 teaspoon for the asparagus). Then add flour and stir with a whisk until there are no lumps. Deglaze the pan with the veggie broth and stir in well. Add all other ingredients except the parsley, stir, and turn down the heat to low. If it gets too thick, add more milk as needed. Season with salt and white pepper to taste.
Drain the asparagus and return it to the pan with the reserved teaspoon of butter. Sauté until slightly browned.
Peel the potatoes and cut them in half.
Serve and enjoy.