Sunday
Asparagus with almond pesto
Bright green spears with a spoon of almond pesto and toasted flaked almonds. Pine nuts are lovely; almonds are lovely AND kind to the wallet.
Cook the asparagus in salted boiling water for exactly 2 minutes, then straight into iced water. Bright and snappy.
Method
- 01
Bring a wide pan of well-salted water to a rolling boil. Prepare a bowl of iced water alongside.
- 02
Drop in the asparagus and cook for exactly 2 minutes (thin spears) or 3 minutes (thicker spears) — you want them bright green and just tender.
- 03
Lift straight into the iced water for 30 seconds to lock in the colour, then drain and pat dry.
- 04
Arrange on a warm platter. Spoon over the almond pesto, scatter with toasted almonds, lemon zest and a slick of good olive oil. Finish with flaky salt.
Keep cooking
