Asparagus Spears with Creamy Almond
Sauce
Almonds and dill dress up boiled or
steamed asparagus
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| Asparagus Spears with Creamy Almond Sauce |
1 pound (500 g) asparagus spears
Salt
For the sauce:
1/3 cup (2 ounces), (50 grams)
California almonds
4 dill sprigs, divided
2 tablespoons sunflower oil
1 tablespoon lemon juice
1/2 tablespoon honey
Salt and pepper
5 tablespoons yogurt
1. Bend the stalk of asparagus so that
it snaps. It will do this naturally at the point where it becomes tough.
Discard the tough ends.
2. Cook asparagus in boiling, salted
water or steam until tender. Lift from the pan, drain well and arrange on a
warm serving plate.
3. Meanwhile make the sauce. Place the
almonds and all but one sprig of dill in food processor and chop finely. Add
remaining ingredients and blend until smooth, adding a little milk to thin, if
necessary. Spoon sauce over asparagus and garnish with remaining dill.
Makes 4 servings
