Also loved this sauce
over asparagus spears.
Not exact matches
Heat
over medium high heat and when the water starts bubbling add the
asparagus spears.
Once you've cut the
asparagus spears in the desired shape (cutting them on a slant is always nice for stir - fry dishes), blanch them, then heat a small amount of oil in the pan
over high heat.
To serve, lay
spears of
asparagus on two serving plates, top with a poached egg and drizzle
over plenty of sauce.
Place 2 - 3
asparagus spears over tempeh and drizzle with vegan hollandaise sauce.
The original recipe we created in the Culinary Institute of America kitchen in St. Helena, California, paired the relish with pan seared pork tenderloin medallions, a white wine and butter pan sauce
over goat cheese polenta and pan cooked
asparagus spears.
Now that the wet stuff has been added, add the garlic, salt and pepper before working all the ingredients
over the entire lengths of each
asparagus spear:
Place
asparagus spears in the top of a steamer
over boiling water.