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Place the shallot and white wine vinegar in a small saucepan and simmer until reduced to about one tablespoon. Strain and reserve the reduction.
Place the silken tofu, olive oil, white miso, turmeric and kala namak in a blender. Blend until completely smooth and silky.
Stir in the shallot reduction, followed by the lemon juice.
Transfer the mixture to a heatproof bowl set over a gently simmering bain-marie. Whisk continuously while slowly incorporating the warm clarified vegan butter, just as you would with a traditional hollandaise, until the sauce becomes light, glossy and perfectly emulsified.
Taste and adjust the seasoning with sea salt and freshly ground white pepper.
Heat the olive oil in a large sauté pan over a medium-high heat. Add the asparagus and toss continuously to coat in the oil without allowing them to colour.
Season lightly with salt, add the water and cook until the water has completely evaporated. The asparagus will be perfectly tender, naturally sweet and a brilliant vibrant green.
Arrange the asparagus on warm plates, generously spoon over the vegan hollandaise and finish with a fine grating of fresh lemon zest.