The lightest of citrus sauces, with a creamy texture from the almond puree.
Makes 8 servings (about 1 cup sauce)
- 3 T. chopped blanched almonds
- 3 T. water
- 5 T fresh squeezed lemon juice
- 1 T. honey
- 1/4 tsp. salt
- 1/4 T minced fresh basil
- 1/8 tsp. dill
- 1/8 tsp. fresh cracked black pepper
- 1/2 c. canola or vegetable oil
- Kosher salt to taste
- 2 lbs asparagus
- 1/2 c. toasted almonds
Option: add 1/4 c. plain yogurt if you want a thicker texture.
Put almonds and water into blender and run on high to puree. Add remaining ingredients, except for oil and run to blend and whip thoroughly. With motor running, slowly pour in oil and run until the dressing is thick and creamy. This can be completed up to 3 days before using.
Steam or roast the asparagus, as you prefer. Drizzle each serving of asparagus with the creamy sauce and top with a sprinkle of toasted almonds.