White Aspargus with Vegan Sauce Hollandaise
Ingredients
- 500g white aspargus⠀
- 400g potatoes⠀
Preparation
Boil potatoes
Meanwhile chop off wooden ends of the aspargus and wash and peel
In a large pan bring water to a boil and add aspargus. Turn down heat and let it simmer for 10 minutes.⠀
Meanwhile prepare the sauce
Make the sauce: 60g vegan butter (or 60g white almond butter), 2 tbsp flour (or 1 tbsp if you use almond butter as it naturally thickens), 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⠀
Add butter to a pot and melt (leave about 1 tsp for the aspargus). 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 heat to low. (If it gets too thick add more milk as needed). Season with salt & (white) pepper to taste.⠀
Drain the aspargus and put it back into the pan with the tsp of butter. Sauté until slightly browned.⠀
Peel the potatoes and cut them in halves.⠀
Serve & enjoy