Puff pastry tart with asparagus

Ingredients for 4 servings:

• 1 package of vegan puff pastry, approx. 270 g each
• 500 g asparagus, green
• 300 ml water
• 6 tbsp cornstarch
• 4 tbsp nutritional yeast
• 1 tbsp margarine
• 1 tbsp lemon juice
• 1 tbsp almond butter
• 1 tsp Kala Namak
• 1 tsp agave syrup
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with vegan hollandaise cream

Trim the bottom 2 cm of the washed asparagus and steam it in a little water for 10 minutes. Combine the ingredients for the hollandaise sauce in a blender. Transfer the mixture to a small saucepan and bring to a boil, stirring constantly, until the sauce thickens to a cream. Roll out the puff pastry on a baking sheet and spread with the cream, leaving a 1-2 cm space around the edges. Arrange the asparagus on the cream. Bake the tart in a preheated oven at 180°C (top/bottom heat) for about 20-25 minutes, until the puff pastry begins to brown.