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

2 servings
30 minutes

Ingredients

  • 1 lemon

Baked asparagus

  • 400 g green asparagus
  • 400 g white asparagus
  • salt&pepper
  • olive oil

Herb hollandaise sauce

  • 4 tbsp vegan butter
  • 2 tbsp flour
  • 100 ml vegetable broth
  • 100 ml soy cream
  • 1 tsp mustard
  • 1 tbsp vegan white wine
  • 1 tsp lemon juice
  • 3 g fresh parsley
  • 3 g fresh chives
  • 3 g fresh dill
  • salt
  • white pepper

Instructions

Baked asparagus

  1. Preheat the oven to 220°C/428°F (circulating air) and cover a baking sheet with baking paper.
  2. Peel the white asparagus and remove the ends. Wash the green asparagus, do not peel but remove the ends as well.
  3. Place the asparagus on the baking paper, brush with olive oil, and add salt and pepper.
  4. Bake at 220°C/428°F for 20 minutes on the medium rack.

Vegan herb hollandaise

  1. Wash and finely chop all fresh herbs. Remove long stems if necessary.
  2. Melt 2 tbsp vegan butter in a saucepan and add the flour while stirring constantly.
  3. Pour in vegetable broth and keep stirring. Bring to a boil, then reduce the heat.
  4. Add soy cream, mustard, white wine, 2 tbsp vegan butter, and lemon juice. Season with salt and white pepper.
  5. Add the fresh herbs and stir in.
  6. If desired, let simmer for another 5 - 10 minutes. Season again and serve with the baked asparagus and fresh lemon juice.
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