Print Options:

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

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Chef Luca Della Casa


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


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