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Griddled Asparagus with Smokey Carrot & Béarnaise Sauce

Guest Chef Recipe

Courtesy of Liam Penn
gluten free
wheat free
2 spoon difficulty rating

Serves: 2

Griddled Asparagus with Smokey Carrot & Béarnaise Sauce

This dish reminds me of my early years as a chef... making a traditional béarnaise was always a challenge as they split very easily. I spent hours praying to the cooking gods that it wouldn’t happen! However, that time has now passed with this very easy and stable vegan béarnaise! The gentle crunch of the griddled asparagus gives it great texture as well as the smokiness of the infused carrots. The richness of the béarnaise means its perfect served with a full-bodied red wine!





  • 1 carrot
  • 30g Lapsang tea
  • Salt


  • 1 x bunch asparagus
  • 20ml good quality olive oil 

Béarnaise sauce 

  • 350g silken tofu
  • 80ml good quality olive oil
  • ¼ tsp ground turmeric
  • ½ tsp onion powder
  • 40g lemon juice or white wine vinegar


  • A few sprigs of dill and parsley
  • 250g watercress
  • Salt



  1. Take a peeler and peel long strips from the carrot.
  2. Boil 250ml of water then take it off the heat. Drop into the water the carrots, Lapsang tea and a pinch of salt. Gently stir and leave to infuse for 20 minutes. 


  1. Meanwhile toss your asparagus in the olive oil and a pinch of salt. Heat your griddle pan up and lay your asparagus onto it. Turning after 30 seconds or char marks have appeared. (An ordinary frying pan will do the trick if you don’t have a griddle pan.)
  2. Once the asparagus is cooked you can wrap it in the carrot ribbons and leave them to one side.

Béarnaise sauce 

  1. Blend the tofu into a smooth consistency in a food processor. Whilst still blending, add your lemon juice, a pinch of salt, turmeric and onion powder. Keep the mixer blending and slowly pour in the oil and allow it to emulsify.

Assembly/final method

  1. You can heat up the wrapped asparagus at a low temperature in the oven. Meanwhile place the bearnaise sauce into a small saucepan and gently heat it up, do not allow it to boil.
  2. Chop your herbs up finely and add them to the sauce just before serving with the rest of the components.


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