Ingredients
5 total- 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
3 stepsStep 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.