New season asparagus with almond puree

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.

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New season asparagus with almond puree

Ingredients

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