Asparagus and hollandaise sauce
Serves
4
Good for:
Starters
Ingredients
- 100 grams silken tofu
- 50-100 mls soya or almond ‘milk’
- 1 teaspoon dijon mustard
- 1/2 teaspoon ground turmeric
- pinch black salt
- pepper to taste
- 2 tablespoons lemon juice
- 2 tablespoons cold-pressed flaxseed oil optional but good
- 1 bunch of fresh seasonal asparagus, rinsed and trimmed
Step by Step Instructions
Step 1
Place the tofu, 50mls of the dairy-free milk, mustard, turmeric, salt and pepper into the bowl of a food pressor. Blend on a slow speed or pulse until everything is well combined and the sauce is thick and creamy. Add more ‘milk if it’s too thick to get the consistency you desire.
Step 2
If using oil, carefully pour in the oil into the food processor bowl with the motor running. The sauce will become glossy and rich.
Step 3
To warm the sauce through, pour into a small pan over a low heat and warm but do NOT let it simmer or boil. Alternatively, pour into a bowl and place over a pan of simmering water for a few minutes.
Step 4
Heat a good quality griddle pan and add the asparagus. ‘Fry’ over a high heat for a couple of minutes, turning the asparagus regularly until slightly soften and lightly browned. Alternatively, steam the asparagus for 3-4 minutes until al dente.
Step 5
Serve the asparagus with hollandaise sauce drizzled over the top. Season with black pepper if desired.
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