Roasted Asparagus with Egg-free Hollandaise Sauce
This Hollandaise sauce takes 2 minutes, and there's no double boiler or risk of eggs cooking - because it's egg free! Pair with roasted asparagus for a match made in heaven!
Servings 4
Calories 177kcal
Ingredients
- 1 lb fresh Asparagus spears
- 1 tablespoon Olive Oil
- ½ cup Silken Tofu
- 2 tablespoon White Wine Vinegar
- 2 tablespoon Olive Oil
- 1 teaspoon Yellow Mustard
- ¼ teaspoon Kala Namak (Black salt), or regular salt
- ⅛ teaspoon Turmeric
Instructions
- Preheat oven to 400°F.
- Trim the asparagus to remove the tough ends. See video above for a short tutorial.
- Toss the asparagus spears with 1 tablespoon oil, and roast for 20 minutes, or until the tender ends start to crisp up.
- While the asparagus roasts, make the hollandaise sauce by adding the remaining ingredients to a small vessel or jar. Use an immersion blender to blend the ingredients until smooth.
- Warm gently in a saucepan over low heat, being careful not to scorch or boil the sauce.
- Serve the asparagus with the hollandaise sauce drizzled over it.
Nutrition
Serving: 2Tbsp sauce with ¼ lb asparagus | Calories: 177kcal | Carbohydrates: 9.6g | Protein: 7.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.3g | Sodium: 101mg | Potassium: 464.1mg | Fiber: 5g | Sugar: 4.3g | Vitamin A: 88.1IU | Vitamin C: 12.7mg | Calcium: 92.2mg | Iron: 5.3mg
