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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys asparagus with vegan hollandaise sauce, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first 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 cook that.

The ingredients needed to make Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF:

1. Get 24 spears trimmed asparagus
2. Get Hollandaise
3. Take 1 pinch saffron threads
4. Get 1 tbsp hot water
5. Make ready 1 tbsp sunflower spread such as Vitalite brand
6. Prepare 1/2 tsp garlic, finely chopped
7. Make ready 1 3/4 tsp cornflour / cornstarch
8. Prepare 90 ml full fat coconut milk
9. Prepare 30 ml rice or hemp milk
10. Prepare 1 tsp lemon juice
11. Get salt
12. Make ready 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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