Crispy Asparagus with Béarnaise Sauce

Servings: Serves 6 as a side

Nutritional Information:

Per 100g

Calories 157 Fat 4.6g Saturates 0.8g Carbohydrates 18g Sugars 2.0g Protein 9.8g Salt 0.50g


Ingredients

Method

1

Preheat oven to 180°c (Gas Mark 4, 350°F).

2

In a wide, shallow bowl, mix together the gram flour,water, nutritional yeast, seasoning and mustard, if using. Place the breadcrumbs on a plate.

3

One by one, dip the asparagus spears into the gram flour batter, allowing the excess to run off before rolling them in the breadcrumbs to coat evenly.

4

Transfer to the oven and bake them for 12 minutes, or until crispy and golden.

5

To make the béarnaise, place shallots, vinegar, peppercorns, garlic and tarragon sprig into a small saucepan. Heat until bubbling and allow to reduce for a few minuets. Remove from the heat and allow to infuse for 5 minuets

6

Remove the peppercorns and tarragon from the vinegar mixture and place in a blender along with the tofu, lemon juice, mustard, and some seasoning. With the motor running, gradually pour in the melted butter until you have a smooth glossy sauce. Stir through the tarragon and adjust the seasoning, if necessary.

7

Transfer the sauce to a clean pan and warm gently, stirring continuously. Serve with the warm asparagus.

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