Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF
Source : Put The Asparagus In A Pan With An Inch Of Boiling Water And Cook Covered For 5 - 7 Minutesmeanwhile Crush The Saffron Between Your Fingers By Rolling ...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : November 28, 2025
Step:
Put the asparagus in a pan with an inch of boiling water and cook, covered for 5 - 7 minutes
Meanwhile crush the saffron between your fingers by rolling it around and let it soak in the tablespoon of water for a few minutes
Melt the sunflower spread in a small pan and saute the garlic for a minute before stirring in the cornflour
Whisk in the coconut milk and rice milk until smooth and simmering
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
Drain the asparagus and plate up 6 per person
Spoon some of the hollandaise sauce over and serve immediately
Ingredients
24 spears trimmed asparagus
Hollandaise
1 pinch saffron threads
1 tbsp hot water
1 tbsp sunflower spread such as Vitalite brand
1/2 tsp garlic, finely chopped
1 3/4 tsp cornflour / cornstarch
90 ml full fat coconut milk
30 ml rice or hemp milk
1 tsp lemon juice
salt
cayenne pepper
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