Aaah asparagus, a true sign of springtime. In the Netherlands the white ones are the most common. They are cultivated primarily in the south of the country, where you often can buy them directly from the farmer. They are generally available from mid April until mid June, so take advantage while it lasts.
A traditional way to serve asparagus is with Hollandaise sauce. The non-vegan version is a kind of warm mayonnaise, using eggs and butter. Most vegan recipes use either silken tofu or are more like a bechamel sauce. In order to stay close to the original recipe I used vegan margarine. The preparation method is eventually similar to making vegan mayonnaise. Read more