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Charred asaparagus & cucumber ajo blanco dip

Charred asaparagus & cucumber ajo blanco dip

By Jason Lim
15’ Prep time
10’ Cook time
25’ Total time
365 Calories
4 Serving

Summary

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. recipe by: roberta hall-mccarron
Jason Lim 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.

Ingredient

  • Cucumber
    Cucumber
    0.25
  • Whole milk
    Whole milk
    200 mls
  • Fine sea salt
    Fine sea salt
    0.5 tsp
  • Garlic
    Garlic
    0.5 clove/s
  • Asparagus
    Asparagus
    230 grams
  • Sherry vinegar
    Sherry vinegar
    2.5 tsp
  • Flaked almonds
    Flaked almonds
    75 grams
  • Extra virgin olive oil
    Extra virgin olive oil
    2 tsp
  • Sourdough bread
    Sourdough bread
    70 grams
  • Vegetable oil
    Vegetable oil
    1 tbsp

Nutrition Facts

View nutrition facts
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