I love the English Asparagus season and there is no nicer way to eat it than dipped in a vivid yellow rich dish of hollandaise sauce.
Plant-based hollandaise? Yes really.
Tip – to trim the Asparagus just hold each end and bend it until it breaks. That should remove the woody ends. You can then trim the asparagus if you want but I rarely bother unless I’ve got someone to impress!
Steam the asparagus for 5 – 7 mins. You can plunge it in iced water if you want to reheat it later.
1/4 cup of raw cashews
1/2 cup of water or stock (or 1tsp of bouillon powder)
1 tsp of Dijon mustard or 1/2 a tsp of English mustard powder
1/2 tsp of turmeric
1/4 tsp of paprika
2 tbl sp lemon juice
2 tsp cornflour or potato starch mixed with water
1/2 tsp onion powder (or 1/4 of a peeled onion)
1/4 tsp of garlic powder (or 1 peeled and chopped garlic clove)
1 tsp of nutritional yeast
Twist of black pepper
1/2 tsp of salt (or to taste)
In a high powered blender, blitz the cashews with half the water until fully blended and creamy, pour into a saucepan. Put remaining ingredients into the blended and blend. Add into the saucepan. Cook on a med heat stirring constantly until it thickens and the cornflour has cooked out, turn down to the lowest setting while you steam the asparagus. Add more salt, pepper and lemon juice to taste.
Either pour over the asparagus or put into a ramekin and dip the warm asparagus into the warm rich yellow sauce.