Asparagus With Hollandaise Sauce
- Passive time: 45 m
- 700350700 g potatoes new or La Ratte potatoes
- 10.51 kg asparagus white
- For the hollandaise sauce
- ½0.25 ½ lemon
- 10.51 tbsp Margarine vegan
- 10.51 tablespoon almond paste white
- 424 tablespoons nutritional yeast
- 10.51 tsp guar gum
- ½0.25 ½ tsp Kala Namak
- 10.51 tsp Organic Veganz Agave Syrup
- White pepper ground
- 200100200 g smoked tofu
- 212 tablespoons vegetable oil neutral
- 10.51 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.