Baked Asparagus with Vegan Herb Hollandaise Sauce
There are numerous ways to prepare asparagus: cooking, frying, grilling, served as a soup, with salad, as a side dish, or on top of a tarte flambé. We baked white and green asparagus in the oven today, which is super simple and creates great roasted aromas. We served the baked asparagus with sauce hollandaise and added some fresh herbs.
Before preparing the dish, you should think about two things: How much asparagus do I need and How long will it take in the oven? Half a kilo of asparagus sounds a lot, but without any side dishes like potatoes, it's just one serving. We prepared 800 g of fresh asparagus for two people. Now, let's talk about the baking time: the thickness of the asparagus spears is important for the baking time. As you can see in the pictures, our asparagus spears were quite thin. If you prepare the recipe with thick spears, add 5-10 minutes to the baking time. With a knife or fork, you can easily test if the asparagus needs more time or is done. Bake until fork-tender.
Baked Asparagus with Vegan Herb Hollandaise Sauce
Ingredients
For the baked asparagus:
- 400 g (14 oz) white asparagus
- 400 g (14 oz) green asparagus
- olive oil
- salt
- pepper
For the vegan hollandaise:
- 3 g (0.1 oz) fresh parsley
- 3 g (0.1 oz) fresh chives
- 3 g (0.1 oz) fresh dill
- 4 tbsp vegan butter
- 2 tbsp flour
- 100 ml (0.5 cup) vegetable broth
- 100 ml (0.5 cup) plant-based heavy cream
- 1 tsp mustard
- 1 tbsp vegan white wine
- 1 tsp lemon juice
- salt
- white pepper
For serving:
- 1 lemon
Instructions
Baked asparagus
- Preheat oven to 220°C/430°F (circulating air) and line a baking sheet with parchment paper.
- Peel white asparagus and trim woody root ends. Wash but don't peel green asparagus, then trim woody root ends as well.
- Arrange asparagus on the lined baking sheet, drizzle with olive oil, and season with salt and pepper. Bake at 220°C/430°F in the middle of your oven for approx. 20 minutes.
Vegan herb hollandaise
- Wash fresh parsley, chives, and dill. Remove any tougher stems and finely chop herbs.
- Melt 2 tbsp vegan butter in a saucepan over medium heat. While whisking constantly, add flour and heat until combined. Add vegetable stock, keep stirring, and bring to a boil.
- Reduce heat to medium-low. Add plant-based heavy cream, mustard, vegan white wine, remaining 2 tbsp vegan butter, and lemon juice. Season the sauce with salt and pepper to taste and stir in chopped herbs.
- If desired, let the vegan herb hollandaise simmer for approx. 5-10 minutes, or until it's thickened and reached the consistency you want. Before serving, season to taste once more, then serve with baked asparagus and lemon wedges to drizzle on top.
