Asparagus with almond and mint sauce

  • Preparation time: 10 minutes
  • Cooking time: 5 minutes
  • Total time: 15 minutes

Serves: 4 as a starter


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.