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🍽️ Vegan Hollandaise with Asparagus and Boiled Potatoes

500 kcal · 30 min · 4 servings

Ingredients

• small potatoes, mainly firm 1 kg
• salt pinch
• white asparagus 1 kg
• green asparagus 1 kg
• lemons 1 pc.
• sugar pinch
• margarine, vegan 5 tbsp
• dry white wine 40 ml
• vegan fresh spread, plain 150 g
• soy drink 3 tbsp
• turmeric, ground pinch
• parsley, fresh 10 g

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot and cover them with plenty of salted water.
3. 3. Bring the water to a boil and cook the potatoes for about 20 minutes until they are tender.
4. 4. Drain the water by using the lid as a strainer.
5. 5. Let the potatoes steam dry in the pot until they are dry.
6. 6. Wash the white asparagus thoroughly.
7. 7. Peel the white asparagus completely.
8. 8. Remove the woody lower ends from the white asparagus.
9. 9. Wash the green asparagus.
10. 10. Remove the woody lower ends from the green asparagus.
11. 11. Wash the lemon.
12. 12. Peel off two small pieces of lemon zest.
13. 13. Squeeze the juice from the lemon.
14. 14. Fill 3 liters of water into a second pot.
15. 15. Add the lemon zest, sugar, and 2 tablespoons of lemon juice to the water.
16. 16. Bring the water to a boil.
17. 17. Place the white asparagus into the boiling water.
18. 18. Cook the white asparagus for about 8 minutes on medium heat.
19. 19. Add the green asparagus to the white asparagus in the pot.
20. 20. Cook the asparagus for another 5 minutes.
21. 21. Add 5 tablespoons of margarine to a clean pot.
22. 22. Pour white wine into the pot with the margarine.
23. 23. Bring the mixture to a boil on high heat.
24. 24. Let the mixture simmer for about 5 minutes on medium heat.
25. 25. Remove the pot from the heat.
26. 26. Stir in vegan spread in the natural variety.
27. 27. Stir soy drink into the sauce.
28. 28. Season the sauce with turmeric.
29. 29. Season the sauce with salt.
30. 30. Season the sauce with sugar.
31. 31. Add 1 tablespoon of lemon juice to the sauce.
32. 32. Wash the parsley.
33. 33. Shake the parsley dry.
34. 34. Finely chop the parsley.
35. 35. Halve the boiled potatoes.
36. 36. Distribute the asparagus on plates.
37. 37. Place the halved potatoes on the plates.
38. 38. Pour the Hollandaise sauce over the asparagus and potatoes.
39. 39. Garnish the dish with the chopped parsley.
40. 40. Serve the dish immediately.

Nutrition per serving

• kcal: 500
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 65 g