John Myers
Ingredients for 1 servings:
- 250 g asparagus, white, prepared, weighed
- 160 g cream cheese
- 25 g salad cream or mayonnaise
- 40 g crème fraîche
- n. B. Salt and pepper, freshly ground
- 1 ½ tbsp Worcestershire sauce, maybe a little more or less
- 10 g butter
Instructions
Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes
with white asparagus
Peel the asparagus, cut into pieces, and sauté in a little salted water with 10g of butter until soft. When the asparagus is tender, evaporate the water over high heat with the lid off. Place the asparagus in a sieve and let it cool. Purée the cooled asparagus, reserving a few asparagus tips for garnish if desired. Mix the cream cheese, mayonnaise, and crème fraîche. Stir in the asparagus purée. Season to taste with salt, pepper, and 1-2 tablespoons of Worcestershire sauce. Let the dip sit for a while before serving, then season to taste.
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