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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
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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