- For the almond puree: in a small pan, take 250g of almond flakes and soak them in the almond milk and add 1 tbsp salt.
- Bring to a simmer, remove, cover with silver foil/cling film and let cool at room temperature for 2 hours
- Bake the remaining 50g of almonds until golden brown.
- When the almond mixture is cool, put in a food processor and puree until texture is smooth. Set aside.
- To make the Jerusalem artichoke chips: Clean the artichokes with a scourer.
- They will discolour when cut, so have a bowl of water with lemon juice in ready.
- Slice them thinly, and put them in the water as you complete slicing them all.
- Heat a deep pan of sunflower oil to 180°C. Drain and dry the slices then deep fry until golden - it should take less than a minute, then drain on paper towels and sprinkle with sea salt.
- For the asparagus: Bring some salted water to boil in large wide pot and fill a bowl with iced water for blanching.
- Trim the ends of the spears and peel them from the bottom halfway up.
- Blanch the spears in the boiling water for 90-120 seconds, then remove and plunge them into the ice water bath.
- After a minute, place carefully on kitchen towel to dry.
- Rub the asparagus with olive oil and heat a skillet or heavy frying pan. Place the spears in the pan, turning twice until they develop griddle lines.
- To assemble the dish: warm the almond puree a little and season with salt to taste. Make a circle of puree on a serving plate and place the asparagus spears on it.
- Drizzle the spears with a little olive oil, and cut in half .
- Assemble on top of each other in an alternative horizontal and vertical grid design (see photo) and garnish with the watercress leaves, Jerusalem artichoke chips and flaked almonds
- Drizzle with more oil and salt as required.
New season asparagus with almond puree
The perfect Spring starter that is also vegan-friendly.
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