1 fennel top, washed and roughly chopped
½ C boiling water
½ C blanched almonds
1 garlic clove, peeled
½ tsp sea salt
¼ C sunflower seeds, toasted
Smash fennel in a mortar and pestle, reserving some leaves for garnish.
Place in boiling water and allow to infuse for ½ hour, stir occasionally.
Then strain and discard fennel pieces.
Place almonds, garlic and salt into food processor. Blend until granulated.
Add fennel water and mix until a smooth cream.
Plunge asparagus into boiling water for 4 min. Remove and drain on paper towel.
To serve lay asparagus in a dish, top with almond cream, sunflower seeds, pepper and a drizzle of olive oil.
Garnish with fennel leaves.
Adding lemon or vinegar to cooked asparagus will cause skin to wrinkle and colour to fade.