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Marla McGregor Hernandez
Asparagus with almond sauce
A tasty Dutch recipe. The starter contains the following ingredients: fish, white asparagus, garnish almonds, onion, anchovy fillets (tin), salt, olive oil, garlic, chicken stock, lemon juice (2 to 3), sugar and (freshly ground) black pepper.
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Ingredients
Directions
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Peel the asparagus and cut off about 3 cm from the bottom. Store in wet dish towel if necessary. Grind the almonds in a food processor. Peel onion and cut very finely. Cut anchovy fillets into very small pieces.
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Bring asparagus to the boil in large saucepan with plenty of water and salt. Cook the asparagus in about 8 minutes. Drain thoroughly in colander or on clean tea towel. Meanwhile, heat 1 tablespoon of oil. Onion, gently fry about 3 minutes. Peel the garlic and press it over it. Anchovy gently fry for approx. 2 minutes and finely chop with fork. Stir in almonds. Add bouillon tablet and 2 dl of water. Bring to the boil and simmer for approx. 5 minutes until nicely bound sauce is created. Stir in the remaining oil and 2 tablespoons of lemon juice. Season the sauce with sugar, pepper and some salt and lemon juice. Spread asparagus over four plates and pour sauce over it.
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Nutrition
190Calories
Sodium0% DV1.515mg
Fat25% DV16g
Protein12% DV6g
Carbs2% DV7g
Fiber52% DV13g
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