Asparagus with Almond Sauce
By OcadoLife
Published on 26 November 2024
If you’re after a flavoursome new way to enjoy asparagus, try this fresh-tasting vegan Asparagus With Almond Sauce from Sam and Sam Clark – chefs and founders of Spanish and North African restaurant Moro, in London. It’s inspired by the classic Andalusian cold soup ajo blanco and makes a superb speedy starter or tapas-style sharer. The creamy, garlicky sauce is delicious with the crisp bite of blanched asparagus.Time and servings
15 minsTotal time
4Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 100g blanched almonds (or use flaked)
- 1 small garlic clove, crushed to a paste with a little salt
- 1.5 tbsp sherry vinegar
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 3 bunches asparagus (approx. 30 spears), woody ends trimmed
Method
Step 1
Blitz the almonds and garlic in a food processor for a few mins until smooth. With the machine still running, gradually add 10 tbsp water, followed by the vinegar, oil and a pinch of salt. Transfer to a bowl and season to taste.Step 2
When you’re ready to eat, bring a large pot of lightly salted water to the boil over a high heat; blanch the asparagus spears for 3-5 mins, depending on their thickness, or until tender. Drain well.Step 3
Serve drizzled with a little oil, seasoned with salt and pepper, and topped with the ajo blanco.