Asparagus With Hollandaise Sauce

This classic from the book La Veganista by Nicole Just is a must-try! Outside of asparagus season, the homemade, vegetable Hollandaise sauce also pairs perfectly with cauliflower, kohlrabi, broccoli, turnips or Romanesco.
  • Passive time: 45 m


  • 700 g potatoes new or La Ratte potatoes
  • 1 kg asparagus white
  • salt
  • For the hollandaise sauce
  • ½ lemon
  • 1 tbsp Margarine vegan
  • 1 tablespoon almond paste white
  • 4 tablespoons nutritional yeast
  • 1 tsp guar gum
  • ½ tsp Kala Namak
  • 1 tsp Organic Veganz Agave Syrup
  • salt
  • White pepper ground
  • Additionally
  • 200 g smoked tofu
  • 2 tablespoons vegetable oil neutral
  • 1 sprig of dill for garnish


  • Brush the vegetables and wash the potatoes thoroughly under running water. Peel the asparagus and cut off the woody ends.

  • Place the unpeeled potatoes in a little salted water for 20-25 minutes. Boil (poke with a sharp knife to test). Place the asparagus in a second pot for 5-10 min (depending on the thickness of the rods) cooking in salt water, and not letting them get too soft. (If you have a steamer, cook the potatoes for 15 min and for the last 5-10 min you can add the asparagus.)

  • Meanwhile, slice the smoked tofu crosswise into thick slices of about 0.5 cm. Heat the oil in a wide frying pan and fry the slices of tofu over medium heat for 1-2 min on each side until crispy. Remove the pan from the heat.

  • For the Hollandaise sauce, squeeze the lemon half. Combine the juice with all remaining ingredients (except salt and pepper) and 300 ml of hot water in a blender and blend for about 2 min, at the highest level, until the sauce is creamy. Alternatively, you can place the ingredients in a mixing bowl and mix on high with a hand blender. Season the sauce with salt and pepper.

  • Wash the dill, pat dry and pluck from stems. Drain potatoes and asparagus. Serve the tofu along with potatoes, asparagus and sauce, and garnish with the dill.