Day 19 - asparagus in hollandese sauce

ASPARAGUS
Serves: 2

6 asparagus
pot of water
salt (optional)

Heat a pot of water (optional: you can salt your water, I forgot to salt mine and it was still ok, although a bit bland - you can always salt the asparagus later). When boiling, add the asparagus and cook cca. 10 minutes, until the asparagus turn soft, but still firm (I slightly overcooked mine). Remove from pot and drain.


HOLLANDESE SAUCE
Makes: 200 ml or about 6 servings

180 ml dairy free milk
pinch of salt
a sprinkle of black pepper
2 spoons cornstarch
2 spoons melted vegan butter
a sprinkle of fresh lemon juice (to taste)

In a saucepan heat 120 milk, but don't boil it! Pour into a blender pot with salt & pepper.

In the same saucepan heat the remaining milk, add cornstarch & mix well. Cook over low heat, whisking. The mixture will thicken quickly. Add the melted butter, keep whisking. When you recieve a smooth uniform sauce, remove from pan and add to the blender pitch. Blend well. Add lemon juice to taste (that means, taste occasionaly until you get the flavor you like) and continue blending until you get a smooth thick sauce.

Serve warm.

The remaining sauce you can refrigerate and re-heat when needed, pouring over steamed veggies. This sauce contains no eggs so it should keep a day or two refrigerated.