Steps to Prepare Speedy Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special 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 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 popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF is something that I have loved my whole life. They are fine and they look wonderful.

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 can achieve it.

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

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