Skillet Roasted Asparagus with Vegan Hollandaise

There is something beautiful and aesthetic about spring vegetables don’t you think? It’s the vibrance, crisp, life giving electric colors perhaps or it’s the new season and we are over the squashes and winter veggies, I don’t know but Im in love these these beautiful vegetables right now.. Greens of asparagus, peas and green beans or neon pink radishes, it makes me feel alive, specially more so in this pandemic. I have for you today a simple yet delicious recipe to enjoy asparagus that is crisp, fresh and perfect with a vegan hollandaise thats every bit delicious and perfect accompaniment to the asparagus.

Skillet roasted Asparagus with vegan hollandaise

• 1 pound thick asparagus, trimmed
• 1-14 oz organic silken tofu, drained
• 2 tablespoons light olive oil or avocado oil plus more for grilling ( e.v olive oil is too strong for this sauce).
• 1 tablespoon grated lemon zest
• 1-2 tablespoons water
• 1/4 cup fresh lemon juice, plus more as needed
• sea salt as needed
• 1 teaspoon freshly ground black pepper

1. In a blender, combine the tofu, olive oil, 1 tablespoon of the lemon zest, water, lemon juice, salt and the black pepper and puree until smooth, adding more lemon juice or any other ingredient if necessary until the mixture is runny. Pour into a shallow dish, scrape using a rubber spatula if needed. Set aside.
2. Fill a large bowl with ice and cold water. In a large pot, bring 2 quarts water to a boil over high heat. Add a little salt and the asparagus.
3. Blanch for 30 seconds to brighten the color. then using tongs, remove the asparagus from the pot and quickly plunge it into the ice water.
4. Let cool for 5 minutes completely. Drain the asparagus, pat dry with a clean kitchen towel, and transfer to the shallow dish with the dressing. When you’re ready to eat.
5. Heat a grill pan to high. Add a little oil.
6. Grill the asparagus, turning with tongs to ensure even blistering, About 3 to 4 minutes.
7. To serve, place the asparagus on a serving plate, drizzle with the lemony hollandaise sauce, and sprinkle with the remaining 2 teaspoons lemon zest. Season with salt and white pepper to taste.