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Asparagus with almond and mint sauce
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Serves: 4 as a starter
1 slice rustic white bread, crusts removed
400g asparagus, woody ends trimmed
60g blanched almonds, plus 10g toasted, to serve
1 garlic clove, crushed
2 tbsp 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 and drain.
2. Blitz the almonds in a blender to a fine powder then whizz in the garlic. Add the oil, vinegar and bread (reserve the soaking water) and blend until smooth. Blend in the soaking water and most of the mint, reserving a few of the leaves. Season.
3. Divide the steamed asparagus between 4 plates, adding a puddle of the almond and mint sauce to each. Scatter over the reserved mint and extra toasted almonds before serving.
This recipe appeared in Waitrose Health, Spring 2018 issue
Typical values per serving:
This recipe was first published in April 2018.