A Spanish Holiday Classic | Asparagus with Creamy Almond Sauce
The holidays are fast approaching, and there is nothing better than traditional holiday fare during this time of the year. These Spanish Asparagus with Creamy Almond Sauce are just that. A very popular dish from Northcentral Spain.
This dish is loaded with flavors, super easy to make and comes together in about 20 minutes. Another classic Spanish dish where simplicity meets extraordinary.
Traditionally, this dish is made cardo (thistle) instead of asparagus. However, finding cardo outside of Spain is very difficult. So I used asparagus instead. Which in my opinion, actually makes this dish even better.
TIPS & TRICKS to Make this Recipe: You want to use thick stalks of asparagus here versus the thinner ones, as it gives this dish a better texture. Also, don´t overcook the asparagus, otherwise they lose their beautiful texture. When making the cream sauce, make sure to be on a medium heat and nothing higher, otherwise the sauce will get too thick and won´t absorb all the flavors.
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Watch the Video Below on How to Make Spanish Asparagus with Creamy Almond & Garlic Sauce
Spanish Asparagus with Creamy Almond Sauce
- 3 tbsp extra virgin olive oil 45 ml
- 10 fresh stalks thick asparagus
- 1/4 cup blanched almonds 38 grams
- 3 cloves garlic finely minced
- 1 cup milk 250 ml
- 1 tbsp all-purpose flour 9 grams
- sea salt & black pepper
Wash & pat dry a bundle of thick asparagus, cut each one into 1 inch (2.54 cm) pieces, discard about 2 to 3 inches from the end of each stalk
Add a 1/4 cup of raw blanched almonds into a food processor and run on a low speed for 6 to 8 seconds, you want the almonds into small chunks and not into a powder
Heat a fry pan with a medium heat, after 2 minutes add in 1 tablespoon of extra virgin olive oil and the cut asparagus, mix with the olive oil, after 4 minutes season with sea salt & black pepper and set the asparagus aside
Grab a new pan and place over the medium heat, add in 2 tablespoons of extra virgin olive oil, after 1 minute add in the chopped almonds and 3 cloves garlic finely minced, mix with the olive oil, after 90 seconds add in 1 tablespoon of all-purpose flour, mix together and cook for 2 minutes mixing continuously, then add in 1/2 cup of milk and whisk together, once it has thickened up, add in another 1/2 cup of milk, continue to whisk for 2 to 3 minutes, once the sauce is creamy, but not too thick, season with sea salt & black pepper, whisk together and add in the cooked asparagus, mix around and cook for 2 to 3 minutes, just to heat the asparagus through
Remove the pan from the heat and transfer everything into a serving dish, serve at once, enjoy!
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