1 bunch of asparagus
1/4 cup of pitted dates
1/2 cup of olive oil
1/4 cup of slivered or crushed almonds
1 tsp. of salt (1/2 for the asparagus, 1/2 for the date sauce)
pinch of cumin
1/2 lime squeezed
1/8 tsp. of ginger powder
1/2 tsp. of cardamom
1 1/2 cups of water
In a large sauce pan or skillet, add one cup of water and asparagus. Make sure the bottoms of the asparagus have been removed. One way to ensure knowing how much of the stem to remove it by simply grabbing the asparagus by both ends and bending it to snap off. The right amount will naturally come off. Place the asparagus into the pan/pot and cover on a low simmer for 7-10 minutes. You can also steam the asparagus.
Separately, in a blender or a food processor, add the dates, olive oil, lime juice, spices, and then puree. While being processed, add the 1/2 cup of water to make it more saucy. Depending on preference, you can add more water to make it more liquid or less water to make it more like jam.
Once the sauce has been made, set it aside and wait for the asparagus. Check the asparagus to see if it has become tender. Make sure it's not over cooked.
Take the asparagus and add to a dish. Sprinkle on the almond slivers and dress the asparagus with the date sauce.
This is a lovely summer recipe that combines nicely with many dishes as a side.
Note: For a thicker sauce, add more dates. For a thinner sauce, add more oil. Optional to use coconut oil but what happens is that it solidifies. Olive oil keeps it more to a sauce/chutney consistency.