You don’t always have to serve hollandaise sauce or melted butter with asparagus – the following delicious sauces taste just as scrumptious and are as light as the springtime.
Recipes for 4 Persons
Vegetable sauce (base sauce)
- Ghee or olive oil
- ½ parsnip
- ½ parsley root
- 1 piece of celeriac
- 1 shallot
- ¼ broccoli
- ¼ carrot
- 250 ml strong vegetable broth
- 100 ml oat, almond or cashew cream
- Salt, pepper
Cut the vegetables into small pieces and sauté in Ghee or olive oil until translucent. Add the vegetable stock and cream and simmer for 10-15 minutes. Then blend until very smooth. This sauce can be used for many variations by adding herbs (e.g. “Frankfurter” green sauce mix), mustard or horseradish etc.
Paprika cream sauce
- Ghee or olive oil
- 2 shallots
- 2 red paprika, peeled
- 100 ml quince or pear juice
- 100 ml strong vegetable stock
- 50 ml oat, almond or cashew cream
- 1-2 tsp sweet paprika powder
- Salt, pepper
Cut the shallot and pepper into small pieces and sauté in Ghee or olive oil. Sprinkle with paprika powder and deglaze with quince or pear juice, then reduce. Add the vegetable stock and cream and simmer for approx. 5 minutes. Finally, puree finely and season to taste.
Beetroot and coconut sauce
- Olive oil
- 1 shallot
- 3 tbsp chickpea flour
- 150 ml beetroot juice
- 75 ml coconut milk
- Salt, pepper
Finely dice the shallot and sauté in olive oil. Then stir in the chickpea flour and deglaze with beetroot juice. Stir well and then add the coconut milk. Simmer slowly, season with salt and pepper and puree to finish.
Cashew-lemon sauce
- 125 g cashew butter
- 250 ml water
- 1 lemon
- Fresh chives
- Salt, pepper
Whisk the cashew butter with the water in a pan and cook for 2-3 minutes on a medium heat. Then add the juice from the lemon, salt and pepper. The sauce will be slightly thick – add more water if necessary so that it has a creamy, but not mushy consistency. Finally, add the chopped chives and season to taste!
Asparagus, saffron & tarragon sauce
- Ghee or olive oil
- 1 shallot
- 1 clove of garlic
- 200 g asparagus pieces
- 100 ml quince juice
- 100 ml strong vegetable stock
- 100 ml oat, almond or cashew cream
- 1 tsp saffron
- 1 tbsp fresh tarragon (or ½ tsp dried tarragon)
- Salt, pepper
Finely chop the shallot and garlic clove and sauté in Ghee or olive oil. Add the asparagus pieces and sauté briefly. Deglaze with quince juice, add vegetable stock and cream and simmer for approx. 5 minutes. Add the saffron and blend until smooth. Finally, stir in the tarragon and season to taste.
TIP: In Ayurveda, asparagus is said to have a Vata- and Pitta-balancing effect. It has fluid-draining properties and is therefore Kapha-reducing. This is precisely why asparagus is so important and useful in the current “Kapha time”.
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