Asparagus with Vegan Hollandaise Sauce

For the asparagus with vegan Hollandaise sauce, preheat the oven to 180 °C top and bottom heat. Wash and peel the asparagus and cut off the woody ends.

Cut the roasting hose, it should be about 15 cm longer than the longest asparagus and tie it tightly on one side. Heat the water and dissolve the margarine, salt and sugar in it, add the lemon juice.

Place the asparagus in the roasting tube, pour the water mixture over it, tie the tube tightly and turn it a few times so that the marinade can spread.

Place the roasting tube on a baking tray, make a cut about 1 cm long at the top and place in the oven for about 30-40 minutes.

For the hollandaise sauce, mix 2 tablespoons of the Soy Cuisine with the cornstarch and soy flour. Heat the remaining Soja Cuisine and melt the margarine in it.

Stir in flour mixture and simmer for about 2 minutes while stirring. Season with mustard, yeast flakes, salt and lemon juice.

At the end of cooking time, slit the tube on one side, pour off the marinade and serve the asparagus with the hollandaise sauce on a platter.

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