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 Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, vickys asparagus with vegan hollandaise sauce, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really 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 easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Take Hollandaise
  3. Make ready 1 pinch saffron threads
  4. Prepare 1 tbsp hot water
  5. Make ready 1 tbsp sunflower spread such as Vitalite brand
  6. Prepare 1/2 tsp garlic, finely chopped
  7. Take 1 3/4 tsp cornflour / cornstarch
  8. Take 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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