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Asparagus with Miso Almond Butter


Serves 4
Total time: 25 mins

As much as we love asparagus the buttery way, drenched in hollandaise or mayonnaise, we‘d love to share a super easy yet attractive, flavour-packed, and nutritious alternative to Spring’s favourite green vegetable. We made creamy and light almond butter with miso paste and lots of peppery Honest Toil evoo that carries the comfort of a classic sauce but tastes very different. This is a stylish sharing plate, a light dinner, or just the perfect appetiser to catch everyone's attention.


1 bunch (500g) green asparagus
100g blanched almonds, soaked for 10 mins in hot water
60ml Honest Toil extra virgin olive oil
120ml milk of your choice
2 tsp white miso paste
¼ tsp garlic granules
½ tsp flaky salt
A pinch of grated nutmeg

To serve:

A drizzle of olive oil
Cracks of black pepper



  1. Make the miso almond butter. To the container of a high-speed blender, add the blanched almonds, ¼ cup olive oil, 2 tsp of white miso paste, ¼ tsp garlic granules, ½ tsp flaky salt and a pinch of grated nutmeg with about half of the milk.

  2. Run the blender on high while streaming in the rest of the milk until you reach a smooth but not runny consistency for the almond butter. Set aside.

  3. Clean the asparagus by snapping off 2-3 centimetres of the spears at the cut end. You’ll feel exactly where to break them. Wash them thoroughly under running water.

  4. Boil water in a tall pot (preferably a pasta pot) and add 1 tsp of sea salt for every litre. Once boiling, place the asparagus cut end down and cook for 2-4 minutes, depending on the thickness of the spears. Lift out immediately and submerge in a bowl of ice water to stop the cooking process. Dry with paper towels.

  5. Serve with dollops of miso almond butter, a generous drizzle of Honest Toil, and freshly cracked black pepper.
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