Asparagus with almond and mint sauce

  • Vegetarian


1 slice rustic white bread, crusts removed

450g pack asparagus, woody ends trimmed

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

Asparagus with almond and mint sauce
  • Preparation time: 10 minutes
  • Cooking time: 5 minutes
  • Total time: 15 minutes

Serves: 4 as a starter

Nutritional Info

Typical values per serving:

Energy 1,439kJ
Fat 28.7g
Saturated Fat 3.2g
Carbohydrate 12g
Sugars 3.7g
Protein 10.2g
Salt 0.2g
Fibre 4.1g

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5 stars

Average user rating Based on 3 ratings

This recipe was first published in Fri May 01 12:29:36 BST 2015.