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