Spanish Asparagus with Creamy Almond Sauce

Wash & pat dry a bundle of thick asparagus, cut each one into 1 inch (2.54 cm) pieces, discard about 2 to 3 inches from the end of each stalk

Add a 1/4 cup of raw blanched almonds into a food processor and run on a low speed for 6 to 8 seconds, you want the almonds into small chunks and not into a powder

Heat a fry pan with a medium heat, after 2 minutes add in 1 tablespoon of extra virgin olive oil and the cut asparagus, mix with the olive oil, after 4 minutes season with sea salt & black pepper and set the asparagus aside

Grab a new pan and place over the medium heat, add in 2 tablespoons of extra virgin olive oil, after 1 minute add in the chopped almonds and 3 cloves garlic finely minced, mix with the olive oil, after 90 seconds add in 1 tablespoon of all-purpose flour, mix together and cook for 2 minutes mixing continuously, then add in 1/2 cup of milk and whisk together, once it has thickened up, add in another 1/2 cup of milk, continue to whisk for 2 to 3 minutes, once the sauce is creamy, but not too thick, season with sea salt & black pepper, whisk together and add in the cooked asparagus, mix around and cook for 2 to 3 minutes, just to heat the asparagus through

Remove the pan from the heat and transfer everything into a serving dish, serve at once, enjoy!