Grilled Flatbread with Asparagus and Vegetarian Hollandaise| Becel

Ingredients

• 1 cup (250 mL) warm water, divided
• 1 tsp (5 mL) granulated sugar
• 1 pkg (8 g) active dry yeast
• 3 tbsp (45 mL) Becel® Plant-Based Unsalted Bricks, melted and divided
• 2 1/4 cups (560 g) all-purpose flour (approx)
• 1 tsp (5 mL) salt
• 1/3 cup (75 mL) Becel® Plant-Based Unsalted Bricks, melted
• 1 tbsp (15 mL) finely chopped fresh basil
• 1 tbsp (15 mL) finely chopped fresh chives
• 1 tbsp (15 mL) finely chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) garlic powder
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 1/3 cup (75 mL) Becel® Plant-Based Unsalted Bricks
• 2 1/4 tsp (11 mL) cornstarch
• 1/2 cup (125 mL) unsweetened plant-based milk, room temperature
• 1 tbsp (15 mL) nutritional yeast
• 1 tbsp (15 mL) freshly squeezed lemon juice
• 1 tsp (5 mL) Dijon mustard
• pinch paprika
• 1 bunch (500 g) asparagus, woody stems discarded
• 1 tub (250 g) ricotta cheese
• 2 tbsp (30 mL) thinly sliced fresh basil leaves
• 1 tbsp (15 mL) freshly grated lemon zest