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Asparagus with Walnut Cream

Annabel Langbein Asparagus with Walnut Cream Recipe
Manja Wachsmuth
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Asparagus with Walnut Cream
2 cups walnuts 1 cup water 2 cloves garlic, peeled ½ cup neutral oil 2 tablespoons lemon juice salt and ground black pepper 18 fat spears asparagus, ends trimmed a little olive oil to fry or roast Garnish: about 50g parmesan or pecorino, shaved with a vegetable peeler

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/asparagus-with-walnut-cream/903/
EMAIL PRINT
Prep time:
15 mins
Cook time:
20 mins
Serves:
6
  • 2 cups walnuts
  • 1 cup water
  • 2 cloves garlic, peeled
  • ½ cup neutral oil
  • 2 tablespoons lemon juice
  • salt and ground black pepper
  • 18 fat spears asparagus, ends trimmed
  • a little olive oil to fry or roast

Garnish: about 50g parmesan or pecorino, shaved with a vegetable peeler

Make the walnut cream. Place 1 cup of the walnuts in a pot with the water and garlic. Boil for 10 minutes. Transfer mixture to a food processor, add oil and lemon juice and purée until smooth, adding another ¼–½ cup water to achieve a thick, creamy texture. Season to taste. Place in a small bowl and put to one side.

Roast the remaining walnuts on an oven tray at 180˚C for 10 minutes. Boil trimmed asparagus in lightly salted water for 3 minutes, drain and cool in cold water. Drain. Either pan-fry asparagus in a little olive oil or roast at 220˚C for 8–10 minutes until just starting to brown.

Spoon a little walnut cream on to 6 serving plates. Divide asparagus among plates, sprinkle with roasted walnuts and shavings of parmesan or pecorino.

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