Instructions

1. Soak the bread in water for a few minutes.
2. 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.
3. 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.
4. Serve with the dip.