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Roasted greens with ajo blanco
Serves 4 Starters and mains
Ingredients
- 300g greens (eg asparagus, French beans and Tenderstem broccoli, or a mix), cut to a similar size and thickness olive oil, to roast and fry
- 2tbsp capers
- 50g butter
- small handful chervil, finely chopped, to garnish (optional)
For the ajo blanco
- 125g flaked almonds
- 1 garlic clove
- 1tsp sherry vinegar or white wine vinegar
- 3tbsp olive oil
Method
Preheat the oven to 240C/ 220C F/Gas 9. Coat the greens in a little olive oil and season lightly. Toss together and put on a baking tray.
For the ajo blanco, scatter the almonds over a separate baking tray and put in the oven for 2 minutes or until they are only very pale golden and fragrant.
Have a small measuring jug of ice-cold water to hand. Put 100g of the almonds in a food processor, add the garlic, vinegar, oil and a little seasoning and blitz on a high speed for around 2 minutes until smooth. With the motor still running, pour in 75ml ice-cold water and continue to blitz until silky, adding a little more if needed to loosen. Check and adjust the seasoning if necessary.
Roast the greens in the oven for 5 minutes, being careful not to overcook – they should still have some bite.
Just before serving, heat a medium frying pan with a little oil over a high heat. Add the capers and fry until crispy and ‘popping’. Add the butter and remove from the heat when beginning to foam.
Spoon the ajo blanco on to a platter. Arrange the greens on top, then spoon the butter and capers all over. Garnish with the extra toasted almonds, black pepper and chervil, if using.
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