INGREDIENTS
White asparagus extra
Cantabrian anchovies in olive oil
Cooking cream (150 ml)
Olive oil
Black pepper
Salt
Chives
BYY WHITE ASPARAGUS EXTRA
BUY CANTABRIAN ANCHOVIES IN OLIVE OIL
Cream of asparagus and anchovies
4 rations
20 minutes
Intermedio
PREPARATION
1
Drain one jar of asparagus and reserve 2 for plating.
2
Put the rest in a blender
3
Add pepper, salt and 150ml of cooking cream.
4
Blend until creamy
5
Finely chop the chives and set aside.
6
Mix a spoonful of olivada with olive oil and set aside.
7
Arrange the cream as a base on the plate
8
Place pieces of the asparagus previously reserved.
9
Add 2 anchovy fillets and the olive oil-olivada mixture.
10
Decorate with chives
