Asparagus cream with asparagus quenelle and anchovies.
Today we bring you a delicious recipe from @lebiram_masca, whose main ingredient is our Iberitos Cream of Asparagus and Almonds .
Haven't you tried it yet? When you make this recipe you will be surprised by its smooth and creamy taste, let's go for it!
Ingredients:
For the yogurt waffles (4 units):
- 1 egg.
- 75 g natural yogurt.
- 100 g milk.
- 1 tablespoon of honey.
- A few drops of vanilla extract.
- 125 g flour.
- A pinch of salt.
- 1/2 teaspoon of yeast
- 1 tablespoon of Iberitos EVOO.
For the cheese bandages:
- 90 g Iberitos cream cheese.
- 2 teaspoons of powdered sugar (about 10 g).
Decorate with candy eyes. If you already have everything you need, let's get to work!
Elaboration:
For the cream:
- In a bowl, mix a jar of Navarra asparagus, three tablespoons of mayonnaise, a tablespoon of vinegar, a tablespoon of EVOO, salt and part of the asparagus broth.
- Place in the refrigerator to cool while making the Quenelle.
For the Quenelle:
- Mix a jar of IBERITOS Cream of Asparagus with almonds with 2 tablespoons of mayonnaise and a can of chopped anchovies.
- Pour the cream into a soup dish, place the quenelle and sprinkle with chopped toasted almonds and chives.
And that's it! Do you dare to try it?
If you try to make it, don't forget to mention us on our social networks 😉.
If you are looking for a healthy option, this is your ideal recipe.
