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The funk that is asparagus

Apparently this has been a terrible year for asparagus growers here in the UK.

The combination of early sun followed by a wet wet wet May has meant there isn't the usual bumper crop of those fabulous little spears of pee perfume.

So enjoy them whilst you can, this recipe from Lucas Hollweg in today's Times is a new and rather interesting spin on the expected.The delicate blend of almonds, bread, oil and mint complements the asparagus really nicely but hurry allegedly there's not much British asparagus to go round.  

Asparagus with almond and mint dressing.

The dressing here is smooth and sweet from the nuts, but with a gentle savoury hit from the garlic and mint.

 Serves 4  

Ingredients 5
00g asparagus, trimmed
1 slice of rustic white bread, crusts removed
100g whole blanched almonds
1 decent clove of garlic, crushed
100ml olive oil (not extra-virgin)
½ tsp (at least) fine sea salt
1 tsp sherry vinegar
A big handful of mint leaves
Black pepper  

Method

Cook the asparagus in a steamer or boiling water for 4-7 minutes, until the stems are tender, but without letting the heads turn mushy.

Drain in a colander and run under the cold tap to stop them cooking. Leave to cool.

Place the bread in a bowl with 150ml cold water and leave it to soak for a few minutes. Put the almonds in a food processor and blitz to a fine powder, then add the garlic and whizz again until everything is thoroughly mixed.

Scoop the soaked bread and whizz with the almonds, add the oil, salt and vinegar, then blitz to a fine paste, scraping down the sides if necessary, until totally smooth.

Finally, add the remaining soaking water. Whizz in most of the mint, keeping a few of the smaller leaves for scattering at the end. Taste and season.

 Pile the asparagus onto 4 plates, adding a puddle of the sauce to each one. Scatter a few extra mint leaves over the top before you serve.
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