Chef Luca's Allergy-Friendly Asparagus and Mint Puree Sauce
Milk-Free • Soy-Free • Egg-Free • Wheat-Free
Peanut-Free • Tree Nut-Free • Shellfish-Free • Fish-Free
Let’s keep enjoying this summer with this fresh asparagus and mint puree!
You can even use it as a sauce on your risotto, rice pasta or on a piece of grilled meat.
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 shallot and garlic
2 Tbsp olive oil
½ c cold water
15 mint leaves
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!
Luca Della Casa is Executive Chef at the Nosh Restaurant & Silo Restaurant, San Antonio, Texas. Chef Luca has 16 years’ experience in the food service industry in Italy, Spain and the U.S. He was raised in Northern Italy, with an in-depth knowledge of Italian, French, and Spanish cuisines. He was a finalist on Food Network's The Next Food Network Star. He welcomes food allergic diners at his restaurant. You can find Chef Luca at facebook.com/cheflucadellacasa.