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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Australasian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 bunch green asparagus about 300g
  • 1 slice of baguette white part only
  • 100 ml water approx.
  • 1 clove garlic chopped
  • 50 ml olive oil
  • 100 g blanched almonds
  • 1 tsp sherry vinegar
  • 1 handful of mint leaves
  • Salt and pepper

Method
 

  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.