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Asparagus with Almond Sauce

Asparagus with Almond Sauce

By OcadoLifePublished on 26 November 2024If 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.
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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.