Spicy wild garlic and asparagus spread

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
3 1
This cream cheese cream with eggs, herbs and fine asparagus puree is a refined surprise for your snack and tastes pure, with ham or salmon
COOK TIME
30 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 2 Eggs (Gr. M)
  • 500 g green asparagus
  • 7-10 Tbsp Salt
  • 2 shallots or 1 small onion
  • 5 Stem/s Basil
  • 1 collar Wild garlic
  • 1 collar Chives
  • 200 g Double cream cheese
  • 250 g Cream curd
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Boil the eggs hard for about 10 minutes. Wash the asparagus and cut off the woody ends. Cook in boiling salted water for about 5 minutes. Drain and let drain. Rinse and peel the eggs. Let both cool down.

  2. 2

    Peel and finely dice the shallots. Wash the herbs and shake dry. Pluck the basil leaves. Chop basil and wild garlic finely. Cut chives into small rolls. First chop the asparagus coarsely, then puree with a hand blender. Finely chop the eggs.

  3. 3

    Stir cream cheese, curd and asparagus puree until smooth. Stir in shallots, herbs and eggs. Season to taste with salt and pepper. Tastes good as a spread or as a dip with new potatoes.

Nutrition Facts

KCAL
310 kcal
CARBS
8 g
FATS
23 g
PROTEINS
16 g