- 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
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