Asparagus – pineapple puree
This variation on the theme of pesto is a great lubricant for brioche, but is also good on its own.
Ingredients
- 250 g green asparagus, prepared and chopped
- 100 g pineapple pieces (fresh or tinned (drained))
- 2 handful fresh basil leaves, shredded
- 1 garlic clove, finely chopped
- 50 g ground almonds (or almond paste)
- 100 g Parmesan, finely grated
- 150 g crème fraiche
- salt, white pepper
Method
- In a saucepan, bring salted water to the boil, add asparagus. Reduce heat slightly, cook for about 7 minutes, remove from heat, drain.
- Combine asparagus, Parmesan, basil, garlic and pineapple, blend to a smooth consistency. Add almonds and crème fraiche, mix well. Season to taste. Serve chilled.