Vickys Asparagus with Vegan Hollandaise Sauce

• 24 spears trimmed asparagus
• 1 pinch saffron threads
• 1 tbsp hot water
• 1 tbsp sunflower spread such as Vitalite brand
• 1/2 tsp garlic, finely chopped
• 1 3/4 tsp cornflour / cornstarch
• 90 ml full fat coconut milk
• 30 ml rice or hemp milk
• 1 tsp lemon juice

1. Put the asparagus in a pan with an inch of boiling water and cook, covered for 5 - 7 minutes
2. Meanwhile crush the saffron between your fingers by rolling it around and let it soak in the tablespoon of water for a few minutes
3. Melt the sunflower spread in a small pan and saute the garlic for a minute before stirring in the cornflour
4. Whisk in the coconut milk and rice milk until smooth and simmering
5. Whisk in the lemon juice and saffron water when the milk mixture starts to boil and bubble around the edge of the pan, then add salt and cayenne to taste
6. Drain the asparagus and plate up 6 per person
7. Spoon some of the hollandaise sauce over and serve immediately

trimmed asparagus, saffron threads, water, sunflower, garlic, cornflour cornstarch, coconut milk, rice, lemon juice

Taken from cookpad.com/us/recipes/367906-vickys-asparagus-with-vegan-hollandaise-sauce (may not work)