Asparagus pâté
Asparagus pâté
Serves 8 to 10, as a starter
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
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Ingredients
- 3 bunches of asparagus
- 3 tablespoons clotted cream
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Jamie Magazine
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Method
- Snap the woody ends off the asparagus.
- Blanch the asparagus spears in boiling salted water until tender, then drain.
- Blend the asparagus and clotted cream together and mix thoroughly.
- Season with sea salt and black pepper, to taste, and whiz one last time.
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