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HOLLANDAZE’D ASPARAGUS ROUNDS

HOLLANDAZE’D ASPARAGUS ROUNDS

Ingredients:
 
FOR HOLLANDAZE SAUCE
  • ½ cup cashews, soaked in water for 1 hour, then rinsed and drained
  • 1⁄3 cup plus 1 tablespoon non dairy milk
  • ¼ cup sauerkraut, drained but not squeezed dry
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon plus 1 teaspoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon nutritional yeast
  • ¼ teaspoon fine sea salt, to taste
  • ¼ teaspoon sriracha, to taste
  • Pinch of white pepper
 
FOR ASPARAGUS
  • 12 ounces asparagus, cut into 4-inch pieces 1 tablespoon olive oil Salt and pepper, to taste
 
FOR SANDWICHES
  • 1 large tomato, cut into four ½-inch slices
  • 2 English muffins, split and toasted
  • Minced fresh chives, for serving

  • Instructions

    To make the sauce:

    • Combine all the ingredients in a blender and blend until smooth. Taste and adjust the seasonings.
    • Just before serving, heat over medium heat in a small saucepan, stirring often.
    • Add an extra tablespoon of milk if needed for a pourable consistency.

    To make the asparagus :

    • Preheat the oven to 400°F.
    • In a 9 x 13-inch pan, toss the asparagus with olive oil, salt, and pepper.
    • Roast in the oven for 10 minutes, or until tender.

    To assemble the Sandwiches :

    • Place the tomato slices on the muffin halves. Divide the asparagus evenly on top of the tomato slices.
    • Pour a generous ¼ cup sauce over each half, sprinkle with the chives, serve.
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