Grilled Asparagus With Creamy Garlic Almond Sauce

01Method

1. 1

   Bring a large pot of water to a boil and season heavily with salt. Trim the woody ends from the asparagus and lower into the boiling water. Blanch uncovered until just tender, tasting to check doneness — timing depends on spear thickness.

2. 2

   Drain immediately and transfer to an ice-water bath to stop the cooking. Once cooled, drain again and refrigerate until needed.

3. 3

   Combine the ground almonds with the milk and 250 ml of water, stir well, and refrigerate overnight or for a minimum of 6 hours.

4. 4

   Thinly slice the garlic and place in a small bowl. Pour boiling water over to cover and leave for 15 minutes, then drain. This mellows the raw garlic flavour.

5. 5

   Place the drained garlic, almond mixture, breadcrumbs, and vinegar in a food processor and blitz until completely smooth. With the motor running, add the olive oil in a slow, steady stream.

6. 6

   If the sauce is too thick, thin it with a little water until it reaches a pourable consistency. Season to taste, then refrigerate. Allow the sauce to come to room temperature before serving.

7. 7

   When ready to serve, heat the grill to medium-high. Toss the blanched asparagus in olive oil and season with salt and pepper. Lay on the grill and turn once or twice until heated through and marked with grill lines.

8. 8

   Transfer asparagus to a plate and serve alongside the almond sauce.