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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vickys asparagus with vegan hollandaise sauce, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF is something which I’ve loved my entire life.

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

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