Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
Blogs that might be interesting
-
20 minAppetizertomato, Red onion, lemon juice, salt, garlic, sugar, finely chopped parsley, Tabasco, capers, ripe avocado, lettuce leaves,avocado with mexican salsa
-
15 minLunchcooked beet, spring / forest onion, balsamic vinegar, extra virgin olive oil, rolmops herring, arugula,beet carpaccio with rocket and rolmops
-
60 minAppetizercooked chickpeas, sesame paste, lemon juice, garlic, water, zucchini, eggplant, olive oil, big red peppers, chicken breast, pita bread, paprika, bunch onions,hummus bar
-
20 minAppetizerCamembert, fresh thyme leaves, pistolets, olive oil with,fondue of camembert
Nutrition
190Calories
Sodium0% DV1.515mg
Fat25% DV16g
Protein12% DV6g
Carbs2% DV7g
Fiber52% DV13g
Loved it