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Ingredients of Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF:
- Need 24 spears trimmed asparagus
- Get of Hollandaise
- Require 1 pinch of saffron threads
- You need 1 tbsp - hot water
- Prepare 1 tbsp of sunflower spread such as Vitalite brand
- Prepare 1/2 tsp garlic, finely chopped
- Require 1 3/4 tsp of cornflour / cornstarch
- Provide 90 ml - full fat coconut milk
- Require 30 ml - rice or hemp milk
- You need 1 tsp lemon juice
- Need for salt
- Give cayenne pepper
Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF start cooking:
- 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
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