Summary

Ingredients

• 1 package puff pastry, vegan, approx. 270 g
• 500 g asparaus, reen

For the sauce:

• 300 ml water
• 6 tablespoon cornstarch
• 4 tablespoon yeast flakes
• 1 tablespoon margarine
• 1 tablespoon lemon juice
• 1 tablespoon almond butter
• 1 teaspoon kala namak
• 1 teaspoon agave syrup
• salt and pepper

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Instructions

1. Cut off the bottom 2 cm from the washed asparagus and steam the asparagus in a little water for 10 minutes.
2. Mix the ingredients for the hollandaise cream in a blender. Transfer the mixture to a small saucepan and bring to the boil, stirring constantly, until the sauce thickens into a cream.
3. Roll out the puff pastry on a baking sheet and brush with the cream. Leave 1 - 2 cm space towards the edge. Spread the asparagus on the cream.
4. Bake the tart in a preheated oven at 180 ° C top / bottom heat for about 20-25 minutes until the puff pastry begins to turn brown.