A delicious and healthy snack during the National Week without Meat and Dairy. The leeks in the photo have been washed, blanched for 3 minutes and then grilled at a high temperature (the outer leaves have been removed after).
Peruvian green sauce with asparagus
50 ml unsweetened soy milk
1 tbsp white wine vinegar
1 tbsp Dijon mustard
100 ml sunflower oil
10 sprigs of coriander, leaves only, chopped
2 garlic cloves, minced
3 jalapenos fresh, deseeded and sliced
2 tbsp olive oil
100 ml creme fraiche
1 lime, juice and zest
salt and pepper
1. Briefly beat the soy milk with vinegar and mustard with the hand blender until a homogeneous mass.
2. Add the sunflower oil drop by drop until you see it binding, then you can increase the drops to a thin stream, as long as you keep going’ bars’.
3. Season the veganaise with salt and pepper (if it is too thick, you can dilute it with a dash of water) and mix with coriander, garlic and jalapeño in the blender and dilute drop by drop with the olive oil.
4. Mix with the crème fraîche, season with lime juice and zest, and salt and pepper.
