Time: 1 ¼ hour

Ingredients

ASPARAGUS

500 g green aspargus
juice from half a lemon

FAN SHAPED POTATOES

6 potatoes (medium size)
salt, pepper, chili, oil

SAUCE HOLLANDAISE

250 ml cream of oat or cream
150 ml water
40-50 g margarine or butter
2 tablespoons chickpea flour (or something similar)
2 tablespoons mustard
1 ½ teaspoon salt
½ tablespoon black pepper
juice from half a lemon or more
cress and chives on top

Directions

Preheat the oven to 220°C. Wash the potatoes good, cut them in half and fan them (do not fully cut the potatoes). Put oil on top and add spices. Bake the potatoes about 35-40 min in oven.
Cook asparagus in lemon water for 15-20 min.
Cook margarine and oat cream, mix flour with cold water and add it to the cream. Slowly add all other ingredients.