|600 g||green asparagus|
|60 g||crème fraîche|
|1 tsp||maple syrup|
|vegetable oil (for frying)|
Remove and discard the tough, woody ends of the asparagus. Bring a small pot to a boil, add two thirds of the basil leaves and blanch for 5 sec. Transfer to a bowl of ice water and pat dry. Zest and juice lemon and roughly chop almonds.
Add blanched basil, crème fraîche, mayonnaise, and maple syrup to a measuring cup and blend until smooth. Season with salt and pepper.
Heat a frying pan over medium-high heat. Add almonds and toast until golden. Set aside. Add vegetable oil to the same frying pan over high heat and fry asparagus in batches for approx. 3 min. on both sides, or until charred.
Stir lemon juice and zest into the dressing. Spread the basil dressing on a plate and place the charred asparagus on top. Garnish with toasted almonds and remaining fresh basil leaves. Enjoy!