Creamy asparagus spread

By admin
16 September 2013

Perfect for most days, including Meatless Mondays

Serves 6 or more

Preparation time: 10 min

Cooking time: 5 min

Chilling time: 2 hours

125 ml (½ c) cream

5 gelatine leaves, soaked in water

300 g asparagus spears, cooked

500 g cream cheese

salt and freshly ground black pepper

bread to serve

1    Heat the cream in a saucepan over medium heat until almost at boiling point and set aside. Squeeze out the water from the softened gelatine leaves and stir into the cream.

2    Purée the cooked asparagus in a food processor until smooth. Transfer to a bowl and stir in the cheese and cream mixture. Season with salt and pepper.

3    Line a loaf tin with clingfilm and spoon in the asparagus mixture. Chill in the fridge for 2 hours and serve on bread.

- Hope Malau

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