Asparagus with almond sauce

This is a delightfully elegant and simple side dish. Be sure not to overcook the asparagus. The time I have given in the recipe is only a guideline. Asparagus can be quite thin or fairly fat so be guided by that. For thin asparagus cook for 5 minutes and test it, for fat asparagus you may need to cook it for 10 minutes or longer.

This recipe makes 4 small portions

2 handfuls almonds, soaked in warm water for 30 minutes (if you want a finer sauce remove the almond skins)

1 garlic clove

1 tablespoon extra virgin olive oil

Juice of 1 lemon

1 tablespoon water (more if the blender needs it)

2 bunches thick asparagus

To make the sauce use a hand blender or food processor.

Purée the almonds, garlic, oil, lemon juice and water. Add salt to taste

Braise the asparagus by heating the oil in a large frying pan, add asparagus and a splash of water, immediately put the lid on

Cook for 5-10 minutes until the asparagus is just cooked

You can alternatively griddle the asparagus

Serve the asparagus alongside the sauce and some spiced quinoa