Blanched Asparagus with Creamy Walnut Sauce
Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves texture, color and flavor.
Yield
½ - 1 cup Walnut sauce
Ingredients
- 3 quarts water, salted + more water for ice bath
- Ice
- 1 bunch fresh asparagus spears
- ½ cup raw walnut pieces, soaked
- 2 cloves garlic
- ¼ cup plain unsweetened soy milk
- 2 Tablespoons vegan sour cream
- ½ teaspoon vegan Worcestershire sauce
- 1 Tablespoon aged balsamic vinegar, plus more for drizzling
- Salt and pepper
Instructions
- Bring salted water to a boil in a large pot. While waiting for water to boil, prepare a large bowl of cold water and ice.
- When water comes to a roiling boil, carefully add asparagus. If you have a large bunch, cook asparagus in batches. Allow asparagus to cook in boiling water about 1-2 minutes.
- Quickly and carefully remove asparagus to the prepared ice bath. Let sit until cool. Dry with paper towels and set aside.
- Place remaining ingredients in a food processor and process until creamy. Season with salt and pepper if desired. Transfer to a small dipping bowl.
- Place asparagus on a serving plate and lightly drizzle with balsamic vinegar. Serve walnut dipping sauce on the side and enjoy!