White asparagus must be peeled, as the outside is fibrous and bitter. They have an earthier, nuttier and sweeter flavour than the usual green variety, and can be enjoyed raw or cooked. Though white asparagus is traditionally served very simply, just with parsley potatoes and a generous helping of melted butter or a velvety Hollandaise sauce, this vegan saffron flavoured silken tofu dressing is just as amazing.
- Peel and trim the white asparagus. Bring a pot of water to a boil and season with salt lightly. Cook prepared asparagus, covered, for 10 minutes.
- Add tofu, saffron, salt, pepper and apple cider vinegar in an immersion blender. Blender until smooth and creamy. Stir in half of the chopped chives.
- Place asparagus on serving plates. Spoon the dressing over and sprinkle with the remaining chives and toasted almond slices.