ABOUT THE RECIPE:
Asparagus is one of the first crops of spring. Paired with rich-tasting vegan “hollandaise” sauce, it makes the perfect vegetable side dish for any special meal! My grandmother grew asparagus in her backyard and she often served it with a rich hollandaise sauce that I, as a child, loved! So, I came up with this easy-to-prepare vegan version that tastes delicious and is low in fat, too!
Makes 4 to 6 Servings
INGREDIENTS:
1 large bunch asparagus, trimmed
3 tablespoons freshly squeezed lemon juice
1/2 block (7 to 8 ounces) soft silken or soft regular tofu, well drained
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt
INSTRUCTIONS:
Fit a steamer basket into a medium sauce pan with a tight-fitting lid. Add 2 inches of cold water, then add the asparagus. Cover and bring to a boil. Steam the asparagus for 4 to 6 minutes or just until crisp-tender.
Meanwhile, put the lemon juice, tofu, turmeric, and salt in a blender and process until smooth. Transfer to a small sauce pan and cook over low heat, stirring constantly, until heated through.
Arrange the hot asparagus spears on a serving platter and pour the sauce over top. Serve immediately.