Almond Garlic Sauce
A creamy garlic-almond sauce (for grilled asparagus, from Anna Olson). Dated 6 July, 2018 08:18.
Ingredients
| 1 cup | 240 ml | ground almonds |
| 0.33 cup | 79 ml | 2% milk |
| 3 | garlic cloves | |
| 0.5 cup | 120 ml | breadcrumbs |
| 1 Tbsp | 15 ml | sherry vinegar |
| 0.5 cup | 120 ml | extra virgin olive oil |
| — | salt and pepper | |
| 2 lb | 905 g | fresh asparagus |
| — | olive oil | |
| — | salt and pepper |
Instructions
For grilled asparagus, from Anna Olson.
- Bring a pot of water up to a boil and salt generously. Trim asparagus and add to water. Blanch, uncovered, until tender (check by tasting - time will vary depending on thickness of asparagus). Once tender, drain and shock in a bowl with ice and water to halt cooking. Strain and chill until ready to serve.
- Stir almonds, milk and 1 cup (250 ml) water together and chill overnight (or for at least 6 hours).
- Slice garlic and pour boiling water over to cover. Let sit for 15 minutes, then drain (this blanches the garlic to take the edge off).
- In a food processor, blend garlic with almond mixture, breadcrumbs and vinegar until smooth. Pour in olive oil in a thin stream while blending. Adjust thickness to sauce consistency with water, if necessary. Season to taste and chill until ready to serve. Sauce should be served at room temperature.
- To serve, preheat grill to medium high. Toss blanched asparagus in olive oil, salt & pepper and place on grill. Turn once or twice until asparagus is warm and shows grill marks. Remove from heat and serve with sauce.
Read more at http://www.foodnetwork.ca/recipe/grilled-asparagus-with-creamy-garlic-almond-sauce/10116/#5r6OmbTrfJKFCAbO.99