Print
AIP Asparagus with Cheesy Hollandaise (Paleo, Egg-Free, Dairy-Free)
This easy-fancy AIP Asparagus with Cheesy Hollandaise is Paleo, Egg-Free, & Dairy-Free!
Total Time 25 minutes
Servings 4
Ingredients
- 2 bunches asparagus (approx 2 lbs) tough ends snapped off & discarded
Cheesy Hollandaise
- 2 cups chopped zucchini
- ¼ cup plain gelatin
- 2 Tbsp olive oil
- ¼ cup nutritional yeast
- 2 Tbsp freshly squeezed lemon juice
- 2 tsp sea salt
- ½ tsp ground turmeric (optional)
- Chopped herbs for garnish, optional
Instructions
-
Prepare the asparagus, then steam or roast it until it is cooked through to your desired tenderness. Add to a nice serving dish, then cover to keep warm. Set aside.
-
Make the Cheesy Hollandaise: Microwave or steam the zucchini for about 6 minutes or until slightly soft.
-
Add hot zucchini, gelatin, olive oil, nutritional yeast, lemon juice, sea salt, and turmeric to a high-speed blender.
-
Blend on medium speed for 1 minute or until very smooth (but not foamy) and gelatin is fully dissolved.
-
Pour the Cheesy Hollandaise over the asparagus. Serve alongside your favorite AIP protein and enjoy!