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Grilled Asparagus with Creamy Garlic Almond Sauce

The sauce in theis dish is inspired by the Spanish Garlic Soup – intense but simply elegant at the same time.


  • Sauce:

  • 1 cup ground almonds

  • 1/3 cup 2% milk

  • 3 garlic cloves

  • ½ cup breadcrumbs

  • 1 Tbsp sherry vinegar

  • ½ cup extra virgin olive oil, plus extra for fish

  • salt & pepper

  • 2 lbs fresh asparagus

  • olive oil

  • salt & pepper


  • 1.

    Bring a pot of water up to a boil and salt generously. Trim asparagus and add to water. Blanch, uncovered, until tender (check by tasting – time will vary depending on thickness of asparagus). Once tender drain and shock in a bowl with ice and water to halt cooking. Strain and chill until ready to serve.

  • 2.

    Stir almonds, milk and 1 cup (250 ml) water together and chill overnight (or for at least 6 hours).

  • 3.

    Slice garlic and pour boiling water to cover. Let sit for 15 minutes, then drain (this blanches the garlic to take the edge off).

  • 4.

    In a food processor, blend garlic with almond mixture, breadcrumbs and vinegar until smooth. Pour in olive oil in a thin stream while blending. Adjust thickness to sauce consistency with water, if necessary. Season to taste and chill until ready to serve. Sauce should be served at room temperature.

  • 5.

    To serve, preheat grill to medium high. Toss blanched asparagus in olive oil, salt & pepper and place on grill. Turn once or twice until asparagus is warm and shows grill marks. Remove from heat and serve with sauce

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