Asparagus is one vegetable that I had to learn to love. I wasn’t too fond of the distinct taste on my first try; however I didn’t lose all hope from there. My trainer has me eating bunches of asparagus with my daily meals in order to get a good source of fiber, folate, and vitamins A, C, E, and K. The high levels of amino acid asparagine found in asparagus help serve as a natural diuretic. I love this aspect because it may help rid the body of excess salts, which in turn leaves me feeling less bloated. Sometimes I need a way to spice up my asparagus, so I recently searched for some good ideas. I came across a recipe for hollandaise sauce that was dairy-free, so I was dying to try this! Instead of using butter, coconut oil is replaced, which makes this recipe dairy-free. This is also perfect for me on days that I incorporate higher amounts of healthy fats into my diet.
To find the recipe for this amazing dairy-free hollandaise sauce, please visit the blog Against All Grain.
My favorite way to cook asparagus is to place in a Ziploc Steam Bag for 2 minutes. The asparagus will come out tender, yet crisp. I like to spray my cooked asparagus with Kelapo Coconut Oil Cooking Spray and sprinkle with pepper. As soon as the hollandaise sauce is complete, drizzle it on top of the steaming asparagus. I must say, this was a quick way to make my veggies a little more enticing! The blender technique listed above was new to me; however I highly recommend trying it out. I used a Magic Bullet in place of a blender and still achieved the same results. This hollandaise sauce would also be perfect over an English muffin with eggs and ham to make savory eggs benedict for breakfast!