White and green aspargus with panroasted potatoes and whitewinesauce

As I have promissed here comes the post with the selfmade vegan whitewine-sauce. I have to say a sauce that is soooo delicious - I could have eaten the sauce poured on everything or just dipping it with bread, yummy ;)

The traditional aspargus dish, served with potato, ham and hollandais-sauce is not hard to veganize. Either you leave the ham away or you replace it with vegetable. The hollandaise - veganized is pretty similar in preparing to the original one, but the sauce (if you got leftover) does not really compare to other dishes. AND  I wanted a sauce that compares to others - the finally founded really good recipe for homemade whitewinesauce was all I wanted to make. 

Anyway. 

The vegetable you will choose for your dish is up to you, but I would recommend one that does not drone the aspargus, such as snow peas, zucchini, broccoli, turnip, or very simple just a green salad.....

We enjoyed a great spring dish and we did not even missed a meat-replace on our plate. What I did to start with as a entree I served a green salad, sprouts and roasted tofu. (I just can't be without a salad - just a must have...)

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White and green aspargus with panroasted potatoes and whitewinesauce

Ingredients:
half a bunch of white and green aspargus (depend on how much you eat)
250-300 g baby potatoes or a precooked package
200-250 g snow peas
1 onion, chopped
salt, pepper
oil
vegetable broth
2 Tbsp. herbs
some sugar

whitewinesauce: (makes about 6-8 dl and takes about 20-30 min till finished)
2 big onions, chopped
400 ml vegetable broth
1,5 Tbsp. oil
400 ml dried vegan whitewine
1-2 pack (2,5 dl) soycream

Preparation:
Wash the potatoes and cook in salted water till tender. 

Preheat a pan with some oil, add the onions and cook till translucent, add the snow peas, roast und add vegetable broth and cook soften.

Meanwhile prepare the whitewinesauce. In a high and wide pan with 1,5 Tbsp. oil cook the onions till translucent and wipe off with the whitewine, when it starts to cook, fill up with the 400 ml vegetable broth. Let it simmer with top open. 
When the amount liquid lowered, drain trough a sieve into bowl, express the left liquid from the onions and put the liquid back into the pan and add the soycream, cook up and let it lightly cook for a few minutes, taste and season if necessary then turn off the heat. 

Peel the asparagus, cut off the woody ends from the white aspargus.Lace up the poles with twine into bundles and place in the boiling water. After 12-15 minutes, the asparagus is al dente and can be removed from the water.

From the green aspargus just cut away the dry ends (they don't need to be peeled). 
Cook in different pans with salted water and some sugar till tender. Drain and keep them warm, wrapped in a wet towler, in the empty pan. 

When the potatoes are cooked, drain, cut into half or quarter and roast in the preheated frying pan with some oil on all sides, add the herbs and when the potato got colour turn off the heat. 

Serving:
Arrange some snow peas and top with roasted potatoes and aside arrange the aspargus and pour over some whitewinesauce, garnish with herbs. 

Serve and enjoy a delicious dinner!