How to Make A16 Roasted Asparagus with Walnut Crema
You will be surprised by this dish. I definitely felt a sense of indulgence when eating since there is no eggs, cream, or butter in the entire dish. Plus asparagus are in season, so it’s the perfect time to make this very simple preparation to help give a healthy boost to your asparagus.
I am always looking at ways to help spruce up my asparagus when cooking, and the crema is a great compliment. It’s not heavy at all, actually quite light, and only takes about 20 minutes to make. This is definitely a repeat dish. Hope you enjoy as well!
Cookbook – A16
Ingredients –
Walnut Crema –
- Salt
- Walnuts – 1 1/2 cups
- Olive oil – 1/2 cup
- Small red onion – diced about 1 cup
Roasted Asparagus
- Olive oil
- Jumbo asparagus – one bunch should do
- Walnuts – 1 cup – toasted – Oven at 300F, place walnuts on a baking sheet and roast for 15-20 minutes
- Salt
- Parmesan or Percorino for grating
Tools –
- Food processor
- Baking sheet
Step 1 – Make the crema
Bring a pot of salted water to a boil, add the walnuts and blanch for 8-10 minutes. Drain, reserve 1/4 of liquid, set aside.
In a saute pan, heat 1 tbsp of olive oil over just under medium heat for about 7 minutes, add a generous pinch of salt. Cook until golden brown, remove from the heat.
In a food processor, combine the onion, walnuts and reserved cooking liquid, and process until creamy. Season to taste, add more salt if needed. Gradually add 1/2 cup olive oil until creamy, should have the consistency of hummus. Transfer to a bowl and taste again for seasoning.
This can be made in advance and kept in the refrigerator, bring to room temp before serving.
Step 2 – Make the asparagus
Preheat the oven to 500F, lightly coat a baking sheet with olive oil.
Break off the asparagus ends, they simply snap off when folded, about an inch from the bottom. Season with salt and roast for about 8 minutes or until blistered.
In a small bowl, toss the walnuts with a pinch of salt and olive oil.
For serving, lay down the crema on the bottom of the serving dish, asparagus on top, top with the walnut mixture, and then shave on the cheese. Enjoy!
And for the ratings –
- Difficulty of ingredients to find – 3/5 stars – a normal trip to the store should work
- Perceived difficulty going into the recipe – 3/5 stars – how hard can asparagus be?
- Difficulty after recipe – 2/5 stars – not that hard at all thankfully
- Time taken – 3/5 stars – less than 2 hours total
- Taste – 4/5 stars – very good dish
- Make again? 3.5/5 stars – for a certain occasion
