Vegan Sauce Hollandaise with Potatoes and Oven Baked Asparagus

(ad: in cooperation with pandoo)

Ok, I know I’m pretty late for this, but (including today) there are still exactly 4 days of asparagus season left! And while this is maybe not enough time to set up a record for asparagus-eating, it’s definitely enough to try out this recipe for a quite german classic: vegan sauce hollandaise with white asparagus!

Also, if you’re somewhat like me, then the asparagus itself is kinda more of a sidekick anyway. Because after all, what makes this dish so irresistibly delicious is the sauce, so basically any kind of veggies throughout the whole year provide a great base to be drowned in sauce, am I right or am I right?

and now let’s hurry and get to the recipe for:

Vegan Sauce Hollandaise with Potatoes and Oven Baked Asparagus

Ingredients (for about 2 portions):

for the vegan sauce hollandaise:

• 4 tbsp vegan butter (about 60g)

• 2 tbsp flour (about 15g)

• 100ml veggie broth

• 100ml plantmilk

• 1 tbsp cashew butter

• 1 tsp yellow mustard

• 2 tbsp vegan white wine*

• some lemon juice

• salt and pepper to taste

• a pinch of kala namak salt* (optional)

• a pinch of nutritional yeast (optional)

for the oven baked asparagus:

• 10 white asparagus spears

• 2 tbsp vegan white wine

• 2 tbsp water

• some oil or vegan butter

• a pinch of salt and pepper

• additional seasonings of choice (optional)

also:

• 8-10 small potatoes

• 1 spring onion or some fresh chives (optional)

• some kitchen yarn (optional)

Instructions: 

1. Start by preparing the asparagus and potatoes. For that, wash and peel both, preheat the oven to 180°C and boil the potatoes on the stove until cooked.

2. Cut off the asparagus stems and place the peeled spears into a baking dish* on top of some parchment paper.

3. Sprinkle white wine, water, salt and pepper, as well as some oil or small chunks of vegan butter over the asparagus. You can also optionally add other seasonings of choice.

4. Now fold the parchment paper so that you get two small asparagus-bundles*.

5. Optionally secure the bundles with some kitchen yarn and place them into the oven for about 25-30mins until the asparagus is soft and tender.

6. To make the vegan sauce hollandaise melt half of the vegan butter in a small sauce pan over low heat first, then add the flour and stir until somewhat incorporated.

7. Add the veggie stock and let everything come to a boil.

8. Then take the mix off the heat for a second and add the other half of the vegan butter along with the other remaining ingredients, except the seasonings.

9. Let everything simmer for another 5-10mins on low to medium heat until the desired creamy texture is achieved and season with salt, pepper and optionally kala namak* and nutritional yeast to taste.

10. Lastly arrange potatoes, asparagus and sauce on a plate and optionally sprinkle some fresh cut spring onion or chives on top.

I seem to only eat small and cute bundles of food nowadays…

*Notes:

1. I’m explicitly mentioning ‘vegan’ white wine, because a lot of wine, as well as juice, is often not considered vegan due to the animal products used in the production process. If you want to make sure the wine you’re using is vegan, you should check the label closely, as most of the vegan ones are also labeled as such.

2. Kala Namak or Himalayan Black Salt is a dark rock salt, that tastes pretty much just like eggs! It’s crazy how intense the smell and flavor can be, so it fits perfectly for this vegan sauce hollandaise, which is why I highly recommend you guys try it! I found it at my local organic store.

3. You can skip the additional baking dish when making the asparagus, but it helps prevent any liquid dripping out of the bundles once they’re inside the oven!

4. The parchment-paper-and-apsaragus-bundles should preferably only include 4-5 asparagus spears each, so just make two bundles for this recipe if you’re following the given measurements.

5. If you want to season with kala namak, it’s best to wait until the sauce or food in general isn’t boiling hot anymore, because the salt will loose some of its eggy-flavor when exposed to heat!

Did you make this recipe?

leave a comment or tag me on Instagram @choartemi