Asparagus With Hollandaise Sauce
- Passive time: 45 m
Ingredients
- 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
Instructions
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Brush the vegetables and wash the potatoes thoroughly under running water. Peel the asparagus and cut off the woody ends.
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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.)
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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.
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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.
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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.