CREAM OF WHITE ASPARAGUS AND COFFEE

CREAM OF WHITE ASPARAGUS AND COFFEE

Ingredients

- Can of cockles

- White asparagus SABORALSA

- Extra virgin olive oil MOLINO DE MONTEMAYOR.

- Mayonnaise Saboralsa

- Salt

- Ground black pepper SABORALSA

 

Elaboration:

We open the can of the cockles and we separate the liquid by placing it in a glass separate from the cockles.

We take the glass of the blender and we throw the liquid of the cockles, the cockles if you want, the asparagus with its liquid, mayonnaise, a little olive oil, salt and pepper. When we have everything in the glass, we crush it well until it is perfectly mixed and crushed.

This cream can be eaten cold or hot, if you want it hot we put it in a bowl and heat it a few minutes in the microwave.

I recommend serving this cream in glasses. And we make some cockle skewers to accompany the cream.

You can chop a chive and spread it over the cream.

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