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GRILLED ASPARAGUS WITH HOLLANDAISE

Hollandaise is one of the five mother sauces in French cuisine, and is traditionally made from egg yolks, butter, cream, lemon juice, mustard and salt. Make that vegan, and we’re left with not much more than salty mustardy lemon juice. So here's a version for us that uses cashews for the creaminess, and black volcanic salt to add that eggy edge thanks to Buffy Ellen of Be Good Organics.

COURSE: SIDE DISH  |  PREP TIME: 2 MINUTES  |  COOK TIME: 15 MINUTES  |  SERVINGS: 2 PEOPLE (OR 4 AS A SIDE)  |  CALORIES: 413 KCAL

INGREDIENTS

  • 2 bunches of asparagus
  • 2 tsp extra virgin olive oil
  • 1 tsp sea salt
  • cracked pepper

HOLLANDAISE SAUCE

  • 1 c cashews
  • 3/4 c water
  • 1/2 lemon flesh
  • 1/8 onion or 1/2 shallot
  • 1 clove garlic
  • 1 tsp dijon mustard
  • 3/4 tsp black volcanic salt
  • 1/2 tsp turmeric powder 2 drops of turmeric essential oil
  • chopped parsley and hazelnuts to serve

INSTRUCTIONS

  1. Preheat oven to 180°C (356°F). Snap off the bottom of the asparagus (appx 3cm). Place on a oven proof dish and drizzle with olive oil, salt and cracked pepper. Mix and bake for 12 minutes.

  2. While the asparagus is in the oven, in a blender add the hollandaise sauce ingredients and blend until super smooth and creamy.

  3. Drizzle the hollandaise on top of the asparagus and top with fresh parsley and hazelnuts. For a main meal serve with a hot wholegrain toast or english muffin or with a side of potato salad. Enjoy!

 

RECIPE NOTES

  • Optional: Soak your cashews for 1-5 hours (or 5 mins in hot water). This softens them and makes it easier on your blender to get that super smooth consistency
  • Shallots are hard to find but add a lovely oniony depth of flavour to your sauces. If you can’t find you can use ½ tsp onion powder or ⅛ of an onion. 
  • 1 tsp dried spice (e.g. turmeric) can be replaced with 1-2 drops of essential oil.
  • It’s best to chill the hollandaise in the fridge for a few hours before serving, this will thicken it up.
  • You can store leftover hollandaise in the fridge for 4-5 days in the fridge. It will go great on top of other salads. 

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About the author

Buffy Ellen

Buffy Ellen is a qualified Naturopath, Nutritionist and Medical Herbalist based in Auckland, New Zealand. She has a holistic approach to health and wellbeing, combining plant-based nutrition with organic living. In addition to this, she is the founder of Be Good Organics - a plant-based whole foods blog, store and community. Founded in 2013, Be Good Organics has become New Zealand’s most well-loved and frequented plant-based blog, with a global audience of now over 150,000. Buffy shares delicious healthy plant-based recipes, along with easy-to-understand nutritional information, to help empower her readers to achieve their own best state of health.

Her passion is to teach people about natural health, and helping them to incorporate it into their lives and reap the benefits, both physically and emotionally for their overall wellbeing.

www.begoodorganics.com

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