Spicy wild garlic and asparagus spread

Name: Spicy wild garlic and asparagus spread
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 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

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

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
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
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
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.