Asparagus with Sauce Hollandaise

 

 

 


For 2-4 servings of sauce:

1/2 cup of silken tofu (warmed over boiling water)
2 Tbs lemon juice
1 Tbs nutritional yeast
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp turmeric
2 Tbs extra virgin basil olive oil

1 pound of fresh asparagus
1 tsp salt

Bring 1 Tall pot of water to boil, add salt. Wash and clean asparagus, cut off abt. 1/2″ of the end. Peel some skin close to the bottom if necessary if the stalk looks woodsy. When the water starts to boil, add the asparagus and cook until crisp. Then remove asparagus from the water and cool with ice water.

For the Hollandaise, warm up tofu over the boiling water. Then spoon into a blender and blend until even and foamy. Add all the other sauce ingredients and blend until the sauce has a nice even consistency. Garnish asparagus with sauce when serving. ©2012 Sabineart.com

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