1 l asparagus water from the day before
5-6 cooked asparagus spears from the day before
150 ml coconut milk
juice of one lemon
A small shot of vegan white wine
Carob bean gum for thickening
Vegetable broth
Salt
Turmeric
Bring the asparagus water to a boil, add the asparagus spears, vegan white wine, vegetable stock salt and turmeric. Cook until the liquid has reduced by 1/ 4.
Add the coconut milk and lemon juice and simmer again for about 3-4 minutes. Use a magic wand to puree everything.
In the meantime, mix the carob bean gum with a little water, add and bring to a boil.
Season to taste with lemon juice, salt and vegetable stock.
