Читать книгу 30-Minute Vegetarian - Rose Elliot - Страница 17

Roasted Asparagus with Instant Hollandaise

OK, I exaggerate slightly: the sauce isn’t totally instant, but it’s very fast and easy. When whizzed up in a blender and served with asparagus, it makes a wonderful early summer treat. I love the way that roasting asparagus concentrates the flavour (and is so easy to do) but you could cook it in a little water if you prefer, for 3–4 minutes until just tender. Vegans can enjoy this too: see below for a fabulous vegan mayonnaise.

Serves 4

500g (1lb 2oz) asparagus, trimmed

2 tbsp olive oil

Sea salt

For the hollandaise sauce

250g (9oz) butter, cut into chunks

4 egg yolks

2 tbsp lemon juice

Black pepper

1. Preheat the oven to 220°C (425°F), Gas 7.

2. Toss the asparagus in the olive oil, spread out on a baking sheet, sprinkle with salt, and roast for about 10 minutes, or until just tender and lightly browned in places.

3. Meanwhile, make the hollandaise sauce. Melt the butter gently in a saucepan without browning it. Put the egg yolks, lemon juice and some salt and pepper into a blender or food processor and whizz for 1 minute until the mixture is thick. With the motor running, pour in the melted butter in a thin, steady stream – the sauce will thicken. Let it stand for 1–2 minutes.

4. Serve the asparagus with the sauce either poured over it or put into small ramekins for dipping.

Make it vegan: Creamy tofu mayonnaise is wonderful with the asparagus (and lots of other dishes too). Put the following into a food processor or blender: 200g (7oz) firm tofu (the normal type you can buy in any supermarket), drained; 1½ tbsp cider vinegar; 2 tbsp olive oil; 1 tsp Dijon mustard and ¼ tsp salt, and whizz until smooth. Get it really light and creamy: you’ll love it. It keeps for 5 to 7 days in the fridge, so it’s good to have on hand.