Sometimes, you’ve gotta pull out all the stops. Breakfast and brunch recipes can often be limiting and challenging. This complex, yet easy-to-prep dish – Grilled Asparagus with Vegan Hollandaise Sauce – is so cheesy, rich and satisfying, it just might become a staple at Sunday morning brunch (or any morning of the week!)
Serves 2-4 peeps
½ cup raw cashews, soaked 2 hours
2 Tbs. lemon juice
1 Tbs. nutritional yeast
½ tsp. sea salt or Himalayan crystal salt
⅛ tsp. cayenne pepper
⅛ tsp. turmeric powder
⅛ tsp. holy basil
5 Tbs. extra-virgin olive oil
2 lbs. organic asparagus, washed and ends trimmed
Crushed Italian Almonds, reserved for topping
Hemp seeds, reserved for topping
Fresh Italian Parsley, for garnish
Red bell pepper, small dice, for garnish
2 TBS. extra-virgin coconut oil, for grilling asparagus in a skillet
In a medium to large skillet, add 2 TBS of coconut oil and lightly grill the asparagus spears for about 10-12 minutes on medium heat, until tender. Set aside. In a food processor, add the cashews, lemon juice, nutritional yeast, salt, cayenne pepper, turmeric powder, holy basil and olive oil and process until smooth and creamy. If necessary, add more oil and a little water to thin to your desired consistency. Plate the asparagus spears alone, or on top of a gluten-free bread slice or English muffin. Spoon a generous amount of the Hollandaise sauce over the asparagus. Top with crushed almonds, hemp seeds, parsley and diced red bell pepper.
