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.

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Ingredients

Name: New season asparagus with almond puree
Ingredients: 10 fresh asparagus spears 300g flaked almonds 500ml almond milk 3 tbsp olive oil Watercress leaves 3 Jerusalem artichokes 1 – 2 tbsp extra virgin olive oil 1 lemon, juiced Salt and pepper

10 fresh asparagus spears

300g flaked almonds

500ml almond milk

3 tbsp olive oil

Watercress leaves

3 Jerusalem artichokes

1 – 2 tbsp extra virgin olive oil

1 lemon, juiced

Salt and pepper