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Chef Luca's Allergy-Friendly Asparagus and Mint Puree Sauce

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Recipe Information

Category: Sauces & Salsas
Recipe Created By: Chef Luca Della Casa


Chef Luca's Allergy-Friendly Asparagus and Mint Puree Sauce

Ingredients

1 bunch asparagus
2 boiled red potatoes
2 chopped shallots
3 chopped garlic cloves
2 tsp salt
1 tsp black pepper
2 tsp olive oil (for shallots and garlic)
2 Tbsp olive oil
1/2 cup cold water
15 mint leaves

Directions

Blanch asparagus in boiling water for 2 minutes. Cool them off in an ice bath.

Sauté garlic and shallots in 2 tsp of olive oil for about 5 minutes at medium low heat. Make sure they don’t get any color.

Put everything in a blender.
Serve cold or at room temperature!

Buon Appetito

--Luca

Notes


Substitutions



 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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