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

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vickys asparagus with vegan hollandaise sauce, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this recipe, we must 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 can achieve it.

The ingredients needed to make Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF:
  1. Take 24 spears trimmed asparagus
  2. Make ready Hollandaise
  3. Take 1 pinch saffron threads
  4. Prepare 1 tbsp hot water
  5. Take 1 tbsp sunflower spread such as Vitalite brand
  6. Get 1/2 tsp garlic, finely chopped
  7. Take 1 3/4 tsp cornflour / cornstarch
  8. Make ready 90 ml full fat coconut milk
  9. Prepare 30 ml rice or hemp milk
  10. Prepare 1 tsp lemon juice
  11. Prepare salt
  12. Make ready cayenne pepper
Instructions 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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