Maxfacts

Asparagus puree

A delicious side dish, in particular with any poached or baked fish, or scallops.

Ingredients

• 500 g asparagus, prepared and chopped
• 2 garlic cloves, finely chopped
• 2 tbsp sunflower seeds (or pine nuts)
• 100 g Parmesan, finely grated
• small handful of fresh tarragon leaves
• 75 ml rapeseed oil
• spritz of lemon juice
• salt, white pepper

Method

1. In a saucepan heat water with a pinch of sugar, a pinch of salt and a slice of lemon to a gentle boil. Add the asparagus and cook for around 5 minutes, until starting to soften. Remove from cooking liquid and set aside; keep some of the cooking liquid.
2. In a frying pan heat some rapeseed oil, add sunflower seeds (or pine nuts) and garlic and sweat until garlic starts to soften (but do not brown). Remove from heat. Combine asparagus, garlic, sunflower seeds, Parmesan, tarragon and about half of the oil and blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness of puree as preferred, season to taste with salt, pepper and a spritz of lemon juice.