ROASTED ASPARAGUS WITH YELLOW PEPPER BEARNAISE

SERVES 4

Provides: Other veg, herbs and spices.

● 500ml Vegetable Broth (see Weekend) or stock

● 2 shallots, chopped

● 1 garlic clove, crushed

● 2 yellow peppers, chopped

● 1 tsp dried tarragon

● 2 tsp white miso paste

● ¼ tsp ground turmeric

● 3 tbsp nutritional yeast (or yeast flakes)

● 1 tbsp tarragon vinegar

● 2 tsp blended peeled lemon (see Weekend)

● 450 to 560g asparagus HEAT broth in a saucepan over a medium heat. Add the shallots and garlic and cook for 2 minutes to soften, then add the peppers and bring to a boil. Lower to a simmer. Add the tarragon, miso and turmeric and cook for 30 minutes. Blend with the yeast, vinegar and lemon until smooth. Preheat oven to 220c/ 200c fan/gas 7. Line a baking tin and place the trimmed asparagus on top. Roast for up to 18 minutes, until tender. Transfer to a platter and drizzle with the sauce.