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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, well-drained
IN STOCK
  • 1 x 390g tin Navarrico piquillo pepper strips
OUT OF STOCK
  • 100g Tetilla, pasteurised cows milk cheese
  • 2 garlic cloves
  • salt
  • black pepper
  • Brindisa Arbequina Olive Oil
IN STOCK
  • 3-4 sprigs of parsley for garnish

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 twist of black pepper and a splash of olive oil. 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, well-drained
(each)
IN STOCK
  • 1 x 390g tin Navarrico piquillo pepper strips
OUT OF STOCK
  • 100g Tetilla, pasteurised cows milk cheese
  • 2 garlic cloves
  • salt
  • black pepper
  • Brindisa Arbequina Olive Oil
IN STOCK
  • 3-4 sprigs of parsley for garnish

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