Bring water to a simmer in a small pot over low heat

Cook <quantity>1</quantity> garlic head for 30m until it's soft. Remove from the water

Peel and trim <quantity>2</quantity> large white asparagus. Cut them into 4 equal pieces

Peel <quantity>2</quantity> large white button mushrooms and remove the stems

Peel and remove both the stem and the core out of <quantity>1</quantity> pear. Cut it into medium pieces

Add the asparagus to a saucepan over low heat. Add water halfway up the asparagus

Add salt to taste and <quantity>2<unit>tbsp</unit></quantity> of butter. Stir until the butter comes to a simmer

Add <quantity>½<unit>cup</unit></quantity> of coconut milk and stir to combine. Simmer until the asparagus just starts to soften on the outside

Separate the cooked garlic cloves and peel them

Add <quantity>5</quantity> cooked garlic cloves to the asparagus

Crush <quantity>10</quantity> almonds into coarse pieces using a mortar and pestle

Thinly slice the head of the button mushrooms on a mandoline

Divide the asparagus onto two plates. Cover with the garlic cloves and the sauce

Add the pear and the button mushrooms

Add the crushed almonds and drizzle with almond oil to taste. The white asparagus, almond & pear is ready

Enjoy this crunchy and silky dish!