Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF
Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys asparagus with vegan hollandaise sauce, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have vickys asparagus with vegan hollandaise sauce, gf df ef sf nf using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF:
  1. Prepare 24 spears trimmed asparagus
  2. Take Hollandaise
  3. Get 1 pinch saffron threads
  4. Take 1 tbsp hot water
  5. Make ready 1 tbsp sunflower spread such as Vitalite brand
  6. Prepare 1/2 tsp garlic, finely chopped
  7. Make ready 1 3/4 tsp cornflour / cornstarch
  8. Get 90 ml full fat coconut milk
  9. Prepare 30 ml rice or hemp milk
  10. Prepare 1 tsp lemon juice
  11. Take salt
  12. Get cayenne pepper
Steps to make Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF:
  1. Put the asparagus in a pan with an inch of boiling water and cook, covered for 5 - 7 minutes
  2. Meanwhile crush the saffron between your fingers by rolling it around and let it soak in the tablespoon of water for a few minutes
  3. Melt the sunflower spread in a small pan and saute the garlic for a minute before stirring in the cornflour
  4. Whisk in the coconut milk and rice milk until smooth and simmering
  5. Whisk in the lemon juice and saffron water when the milk mixture starts to boil and bubble around the edge of the pan, then add salt and cayenne to taste
  6. Drain the asparagus and plate up 6 per person
  7. Spoon some of the hollandaise sauce over and serve immediately

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