Charred asaparagus & cucumber ajo blanco dip

Name: Charred asaparagus & cucumber ajo blanco dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 230 g bunches asparagus, woody ends removed; 1 tbsp vegetable or sunflower oil

Smoky asparagus pairs a treat with this creamy sauce, a riff on the cool Spanish soup ajo blanco. This makes a great starter, or put it out as part of a spread.

0 out of 5 stars(0) Rate this recipe

VegetarianLow in saturated fatSource of protein1 of your 5 a day3 plant varieties

Serves4
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins
Plusovernight chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 230g bunches asparagus, woody ends removed
1 tbsp vegetable or sunflower oil

Ajo blanco dip

75g flaked almonds, toasted, plus 20g to serve
70g white bread (ideally sourdough), roughly chopped
¼ cucumber (about 150g), peeled and roughly chopped
½ clove/s garlic, thinly sliced
200ml whole milk
2½ tsp sherry vinegar
½ tsp fine sea salt
2 tsp extra virgin olive oil, plus extra to serve

In a bowl, mix all the ingredients for the ajo blanco together, apart from the olive oil, then cover and rest in the fridge overnight.
When ready to serve, transfer the ajo blanco to a blender with the olive oil and whizz until smooth; season if needed. Heat a frying pan or griddle over a high heat (or use a barbecue). Drizzle the asparagus with the oil, season, then cook for 8-10 minutes, turning occasionally, until charred on all sides. Spoon the ajo blanco onto plates and arrange the asparagus on top. Scatter over the extra flaked almonds and drizzle with olive oil.

Typical values per serving when made using specific products in recipe