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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys asparagus with vegan hollandaise sauce, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little 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 recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, 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 which I’ve loved my entire life.

To begin with this recipe, we must first 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. Take spears trimmed asparagus
  2. Take Hollandaise
  3. Make ready saffron threads
  4. Prepare hot water
  5. Make ready sunflower spread such as Vitalite brand
  6. Make ready garlic, finely chopped
  7. Make ready cornflour / cornstarch
  8. Take full fat coconut milk
  9. Get rice or hemp milk
  10. Take lemon juice
  11. Get salt
  12. Make ready 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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