Hearty, summery dish with white asparagus and creamy vegan béchamel sauce. Topped off with delicious hot boiled potatoes with vegan butter, parsley and salt. Perfect for beautiful, balmy spring and summer nights.
If SALT POTATOES are to be served, bring water to a boil and add a good pinch of salt. Peel potatoes, cut into quarters and boil in boiling water for 15-20 minutes until tender. Strain, garnish with margarine, salt and parsley and season. Mix well and set aside (keep warm).
500 g Potatoes, 1 Liter Water, Sea salt
Place SPARGEL in a large pan and cover bottom with water. Add olive oil, lemon juice, sugar and sea salt. Mix briefly so that everything is evenly distributed. Cover and simmer gently over medium heat for 15-20 minutes (do not boil vigorously). Alternatively, prepare in a steamer.
500 g Asparagus, 1 tbspn Olive oil, 15 ml Lemon juice, 1 tbspn Raw cane sugar, A good pinch of sea salt
In the meantime, prepare a small saucepan for the BECHAMEL SAUCE, melt margarine in it (medium temperature, do not let it get too hot), stir in flour and stir with a whisk until a so-called "Einbrenne" is formed. Pour in vegetable milk and allow to thicken, stirring constantly. To do this, the sauce must boil again. Add nutmeg, sea salt and pepper, season to taste and set aside.
50 g vegan butter or margarine, 30 g Flour, 500 ml Almond milk or another vegetable milk, 1 pinch or pinch of nutmeg, Sea salt and pepper to taste
Divide asparagus spears between two plates, spread béchamel sauce over as desired and garnish with fresh or dried parsley. Serve with boiled potatoes and enjoy!