Side Dishes > Vegetables > Asparagus with Almond Sauce >
Asparagus with Almond Sauce
24 asparagus spears
1 jar pimientos (7 oz.)
Bring a large pot of salted water to a boil. Snap the ends off the asparagus spears and boil uncovered until crisp-tender (about two minutes), depending on the size of the spears. Remove from heat and gently run the asparagus under cold water to stop the cooking process and keep the bright green color; drain well.
Almond Sauce:
1/3 C blanched almonds, toasted
1/2 C port wine
1 shallot, peeled & chopped
1/4 C beef broth
1 C heavy (whipping) cream
Salt & pepper to taste
Place the almonds in a baking sheet in a pre-heated 350-degree F oven for eight to ten minutes, or until very lightly browned. (Whole roasted nuts can be stored in an airtight container in the refrigerator or freezer for other uses). Grind toasted almonds in a blender or food processor. In a saucepan over medium-high heat, place the ground almonds and all of the remaining sauce ingredients and bring to a boil. Reduce the heat to low and simmer the sauce for ten minutes; set aside and keep warm until asparagus is ready. To serve, spoon almond sauce onto four serving plates. Place two bunches of three asparagus stalks each on a wedge shape on top of the almond sauce on each plate. Band each bunch decoratively with pimiento strips. Recipe makes four servings.
Note: In Spanish translation, this recipe is titled Esparragos Verdes en Salsa de Almendras and appears in the book "Music & Food of Spain" by Sharon O'Connor
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