SIGN UP FOR OUR NEWSLETTER

×

0

items in your basket

total basket value
Your Basket
Continue Shopping

WHITE ASPARAGUS AND PIQUILLO PEPPER SAUCE

Juicy and full of flavour with an intense, rich garnish
READY IN

15 minutes

COOKING TIME

None

PREP TIME

15 minutes

SERVES

4 people

ingredients

  • 1 x 390g tin of Navarrico white asparagus spears
IN STOCK
  • 1 x 390g tin Navarrico piquillo pepper strips
IN STOCK
  • 100g Tetilla, pasteurised cows milk cheese
IN STOCK
  • Brindisa Arbequina olive oil
IN STOCK
  • 2 garlic cloves
  • 3-4 sprigs of parsley
  • Salt
  • Black pepper

METHOD

  1. Wrap the asparagus around the middle with some of the piquillo pepper strips.
  2. In a food processor, combine ½ tin of piquillo pepper strips, 100g of Tetilla, 2 cloves of garlic, a pinch of salt, a splash of olive oil and a twist of ground black pepper. Blitz the mixture until it is a smooth sauce.
  3. Cover the centre of a serving plate with the sauce and arrange the pepper wrapped asparagus on top. Garnish with finely chopped parsley.

ingredients

  • 1 x 390g tin of Navarrico white asparagus spears
IN STOCK
  • 1 x 390g tin Navarrico piquillo pepper strips
IN STOCK
  • 100g Tetilla, pasteurised cows milk cheese
IN STOCK
  • Brindisa Arbequina olive oil
IN STOCK
  • 2 garlic cloves
  • 3-4 sprigs of parsley
  • Salt
  • Black pepper
Back to the top