Inspired by: Asparagus hollandaise (egg-free)
- Kapha seasonJan – May in the north
Asparagus with Lemon–Ghee 'Hollandaise'
- Serves
- 4
- Portion
- ≈120 g
- Time
- 20 min
- Texture
- Tender
- Season
- Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Tridoshic
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Asparagus | 2 bunches | 500 g | 2500 g | |
| Ghee (cow) | 2 tbsp | 30 g | 150 g | |
| Cashew nuts | ¼ cup, soaked | 30 g | 150 g | |
| Lemon juice | 4 tsp | 20 ml | 100 ml | |
| Turmeric powder | pinch | 0.3 g | 1.5 g | |
| Water | ¼ cup warm | 60 ml | 300 ml | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g |
Method
How to cook it
Step 1: Steam asparagus 5–7 minutes until tender.
Step 2: Blend soaked cashews, warm water, lemon, turmeric, salt and melted ghee to a silky sauce.
Step 3: Spoon over warm asparagus.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEgg-yolk hollandaise→Tocashew–ghee–lemon sauce
Appears in
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