Cooking the asparagus
Peel the asparagus, cut off the ends and cut it into small pieces. Cook it in water with salt and a teaspoon of vinegar. Strain it and allow to cool slightly.
Asparagus spread
100g
beurre
150g
fromage blanc
50g
spring onions
80g
asparagus
1CáC
ciboulette
1CáC
persil
1 prise
sel
1 pointe
poivre
1 petite cuillère
vinaigre
100g
1 portion
condensation
954 kJ
3720 kJ
227 kcal
888 kcal
graisse
21 g
83 g
dont acides gras saturés
13 g
54 g
hydrates de carbone
3 g
11 g
dont sucre
2.7 g
10 g
protéine
5.9 g
23 g
sel
0 g
0.2 g
Asparagus spread
description et horaires
Hearty spread made out of butter, curd, asparagus and fresh herbs. The asparagus is cooked, cut and finely chopped together with the herbs. It is then mixed with warm butter and the curd. The spread has a lot of flavor and you can be frugal with salt and other spices.
Chopping the vegetables
Wash the onion and the herbs. Cut the asparagus, the onion and the herbs and chop it all finely.
Mixing butter and curd
Stir the warm butter using a fork until it's smooth, gradually add the quark and stir the mixture well.
Adding the vegetables
Add the finely chopped vegetables to the spread, season with salt and pepper and mix it thoroughly.
Asparagus spread
Garnish the asparagus spread with chopped herbs and asparagus tips and keep it covered in the refrigerator.
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