With spring rolling in, the first asparagus are for sale in the shops. Yay! In Europe I was used to having white Asparagus only. Here in New Zealand you can only get the green version of it. It’s just as delicious though 🙂
I’ve tried to create a creamy hollandaise sauce to go with it, using blended cashew nuts and the cooking water of the asparagus as the main ingredients. I was amazed by the result! We have been making this sauce so many times now. With or without asparagus – it’s so delicious and super easy and quick to make. Great, when you don’t have much time.
Update 2020: I have changed the original recipe slightly. It is now not only vegan and gluten-free but also without oil.
Makes approx. 300ml:
• 35g cashews
• 300ml asparagus cooking water (or normal water)*
• 1 tbsp white rice flour (heaped)
• 1 tsp mustard
• 1/2 tsp salt (or to taste)
• 1/4 tsp freshly ground nutmeg
• 1 to 2 tbsp lemon juice
1. Place all ingredients into a powerful blender and blend until smooth.
2. Pour the mixture into a small sauce pan and gently bring to the boil.
3. Let simmer for a few minutes until it thickens up, stirring constantly. Add
a little bit of water if desired.
* This sauce tastes great when using the cooking water of the asparagus. Time is of the essence to keep the asparagus hot while preparing the sauce. Alternatively you can simply use water.