Asparagus with mint & almond sauce
13 Apr 2015
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Background
Blanched or steamed asparagus make excellent crudités with dips and sauces. This is an interesting combination - a perfect appetizer at summer parties.
Ingredients
- 1 bunch green asparagus (about 300g)
- 1 slice of baguette (white part only)
- 100ml water (approx.)
- 1 clove garlic, chopped
- 50ml olive oil
- 100g blanched almonds
- 1 tsp sherry vinegar
- 1 handful of mint leaves
- Salt and pepper
Instructions
- 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.
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Categories
- Meal Type: - Appetizer - Brunch - Dips - Lunch - Nibbles & Bites - Quick & Easy - Seasonal - Steam - Supper
- Cuisines: - Australasian
- Ingredients: - Greens & Salads
- Health and Diet: - Dairy Free
- Skill Levels: - Easy
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