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

When you comprehend the essentials of cooking, it can be such a freeing as well as awarding experience to produce a merely tasty dish or baked thing. The scents in your house as well as the faces of the people that you share it with are priceless. We wish this Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF recipe will offer you some suggestion for you to end up being an extraordinary chef. You can have Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF using 12 ingredients and 7 steps. Here is how you do that.

To begin with this particular recipe, we have to prepare a few components. To make Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF you need 12 ingredients and 7 steps. Here is how you achieve that.

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

Sometimes all the dish needs could be a squeeze of lime to require it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.

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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