Peel the asparagus and potatoes. When it comes to asparagus, make sure that it does not break and that it is peeled thoroughly, preferably a little more than having woody asparagus on your plate afterwards.
Preheat the oven to 180 ° C. Season the water for the potatoes with salt and put the potatoes on top.
It is best to divide the peeled asparagus into 2 portions according to the thickness and place on 2 sheets of aluminum foil. Leave enough space to cover the whole thing with a layer of aluminum foil (otherwise the asparagus may get dry in the places where there is no aluminum foil).
Season the asparagus with salt and a small pinch of sugar and use a butter knife or spoon to spread the soy margarine over the asparagus (approx. 4 knife points per 500 g of asparagus). Fold the whole thing together well so that the asparagus lies flat next to each other and stew in the oven for about 25 minutes at 180 ° C.
When the asparagus takes about 15 minutes, prepare the vegan hollandaise. Melt the 125 g soy margarine in a small saucepan and then stir in the soy sauce and mustard with a whisk. Simmer briefly and add the salt and lemon juice.
Season to taste in between, stir and let steep over low heat (level 2 - 3). Before serving, stir the cornstarch in a glass with warm water and stir into the sauce in portions.
Take the asparagus out of the oven and serve with the potatoes and sauce. In the aluminum foil, it can still easily draw in the oven without becoming too soft.
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