Asparagus cream cheese spread

Ingredients for 1 servings:

• 200 g asparagus, green, peeled
• 60 g goat’s cheese with fig
• 60 g cream cheese
• 30 g Parmesan, grated
• 1 sprig of parsley
• 8 basil leaves (large leaves)
• 8 arugula leaves
• 2 tbsp olive oil
• 1 clove(s) garlic
• 50 ml broth
• Sea salt and pepper from the mill to taste

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Goat’s cheese and herbs

Peel the bottom third of the green asparagus and cut into small pieces. Peel and slice the garlic. Wash the arugula, parsley, and basil and pat dry. Finely grate the Parmesan cheese. Add the olive oil to a hot pan and lightly fry the asparagus and garlic clove. Then add the stock and simmer covered for about 10 minutes until the stock has reduced. Allow the cooked asparagus to cool. Now you can put all the ingredients, except for the Parmesan, into a food processor and puree until creamy. Finally, season with salt and pepper and stir in the grated Parmesan cheese.