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    Asparagus with almond and mint sauce

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    Asparagus with almond and mint sauce

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

    Serves: 4 as a starter

    Ingredients

    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

    Method

    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.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more

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