Asparagus with mint and almond sauce
Blanched or steamed asparagus make excellent crudités with dips and sauces. This is an interesting combination – a perfect appetizer at summer parties.
Ingredients
Method
- Soak the bread in water for a few minutes.
- Put the almond into the blender, pulse for a few second. Add the wet bread, garlic, oil, vinegar and mint. Season with salt and pepper. Whiz for 20 seconds, then pour in enough soaking water to create a smooth, but not too thick sauce.
- Snap off the woody ends of the asparagus and blanch them in hot water or steam over boiling water until tender (but not too soft). Rinse immediately with cold water.
- Serve with the dip.