For these days of beginning of spring we propose a starter or side dish very healthful and tasty. Vegan mayonnaise is prepared without eggs and the almond milk makes the dip very light and delicate, a special taste that can be easily combined with the asparagus, rich in vitamins and mineral salts
500 g of green asparagus
100 ml of almond milk
1 tablespoon of lemon juice
Himalayan salt or sea salt
Let’s start preparing the vegan almond milk mayonnaise. Add in a bowl the almond milk, a pinch of salt and the lemon juice. Blend the ingredients with the immersion blender and at the same time add slowly the oil until you reach the desired consistency, the more oil you pour, the more dense the mayonnaise you’ll obtain. Pour the mayonnaise in small bowls. Now, rinse the asparagus and cut the final part, that is woody and tough. Steam the asparagus, the cooking time for the green asparagus, that are more tender, should be about 8 minutes. Serve the asparagus with the vegan almond milk mayonnaise.