Christine Rudolph, Susie Theodorou

White Asparagus

With Almonds

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
Copenhagen Cult Recipes
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Ingredients

  • 12 white asparagus spears
  • 100 ml neutral oil, plus extra for brushing
  • 25 g

Method

Trim the woody asparagus bases with a vegetable peeler. Place the peelings in a small saucepan, add enough oil to cover and heat gently until the oil just bubbles. Cool completely. Strain the oil and set aside, discarding the peelings.

Preheat the oven to 180°C (350°F).