sauce hollondaise with wild garlic

What's more exciting then combining as many of your passions as you can? So creating a recipe with something I picked up in the forest felt so good!
I really want to learn more about plants and how to use them. Wild garlic is a pretty common one but there are so many plants we don't eat just because never learned about them properly. Which is very sad in my opinion. But first, let's go with this easy one...

Right now it's already a bit the end of the season of wild garlic but you can still find so much of it.
Just be careful you really pick wild garlic because there are two very similar plants which are poisonous. Wild garlic has very lovely white flowers which remind me a bit of a snowball (see picture on top). The green and long'ish leaves have a little stem and don't directly grow out of the earth. When you crush the leaf it smells a bit like garlic, if it doesn't smell at all or just like any other plat leaf, don't eat it ;)

Wild garlic is very beneficial for your gut and it detoxes the blood.
If you want to enjoy it all over the year you can easily freeze it!

As it's also asparagus season I decided to create a vegan and glutenfree sauce hollondaise. The original one is made with butter and eggs. I could've just replaced the butte with some margarine or vegetable oil but as I don't eat much of those I created an oil free and healthy recipe:

SAUCE HOLLONDAISE WITH 
WILD GARLIC
vegan, glutenfree, grain free, oil free
Makes gravy for about 3-4 servings

Ingredients
1/4 cup wild garlic, chopped
2 cups water
2 tbsp white almond butter
2 tbsp corn starch
1/2 lemon, juice
1 tbsp vinegar
1 1/2 tsp sea salt
a pinch of turmeric powder (for the color)
some pepper (optional)

Preparation
1. Put all the ingredients besides the wild garlic in a sauce pan. Stir well!
2. Heat it up and let it simmer until it gets to the desired consistency, stirring constantly.
3. Add the wild garlic and cook for a few more minutes.

Enjoy!

Tip: This recipe isn't good for a meal prep because the sauce gets more solid when it gets cold.

I made some brown rice and fried asparagus with it. For the asparagus add a tiny bit of oil into a fry pan, heat it up, add the asparagus and sprinkle some sea salt and pepper (optional) on top. Fry until they get a nice color, don't overcook, you don't want them to be mushy :)