How to Prepare Perfect Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys asparagus with vegan hollandaise sauce, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. 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 it.

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

1. Prepare 24 spears trimmed asparagus
2. Prepare Hollandaise
3. Take 1 pinch saffron threads
4. Take 1 tbsp hot water
5. Get 1 tbsp sunflower spread such as Vitalite brand
6. Make ready 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. Prepare 1 tsp lemon juice
11. Prepare 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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