100g blanched almonds, plus extra, toasted, to serve
1 garlic clove, crushed
60ml extra virgin olive oil
1 tsp sherry vinegar
25g pack mint, leaves finely chopped
1. Soak the bread in 150ml cold water. Meanwhile, steam the asparagus for 3-5 minutes, until just tender, then plunge into cold water; drain.
2. Blitz the almonds in a blender to a fine powder; whizz in the garlic. Add the oil, vinegar and bread (reserve the soaking water); blend until smooth. Whizz in the soaking water and most of the mint, reserving a few leaves; season.
3. Divide the asparagus between plates, adding a puddle of the sauce to each. Scatter over the reserved mint and extra toasted almonds before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more