Asparagus with Minty Almond Dip
Servings: 4 people
Equipment
- Food processor
Ingredients
- 300-400 g fresh asparagus washed and trimmed
- 100 g blanched and chopped/flaked almonds
- 3 large garlic cloves chopped
- 2 tsp sherry vinegar
- 2 tbsp extra virgin olive oil
- handful fresh mint chopped
- 150 ml water
- salt and pepper to taste
Instructions
- First, make the dip.Add the the almonds, the garlic, the sherry vinegar, olive oil and half of the water to the food processor and blitz. Check consistency - see if you like it and add more or stop. I did add 150ml in the end in two parts.Chop the mint and set it aside.
- Bring a pan of water to boil and add some salt. Blanch the asparagus spears for max 5 mins, until they are al dente. Remove them from the pan and serve immediately with the dip. When serving, sprinkle all the mint over the dip - you can even mix it in, but sprinkling make the plate look better.
