Spicy asparagus spread

Name: Spicy asparagus spread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs (size M); 500 g green asparagus; 7-10 Tbsp Salt; 2 Shallots; 1 pot Basil; 1 small bunch Wild garlic; 1 collar Chives; 200 g Cream cheese double cream; 250 g Cream curd; 7-10 Tbsp Pepper; 7-10 Tbsp coarsely ground pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs (size M)
500 g green asparagus
7-10 Tbsp Salt
2 Shallots
1 pot Basil
1 small bunch Wild garlic
1 collar Chives
200 g Cream cheese double cream
250 g Cream curd
7-10 Tbsp Pepper
7-10 Tbsp coarsely ground pepper

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Wash the asparagus, cut off the woody ends and cook the stems in boiling salted water for about 5 minutes. Then drain and allow to drain. Lift out eggs, quench and peel.
2
Peel and finely dice the shallots. Wash herbs, shake dry. Pluck basil leaves from the stems. Chop basil and wild garlic finely, cut chives into small rolls. Chop asparagus, except for 2 tips, first roughly, then puree.
3
Mix cream cheese, quark, shallots, herbs, except for some chives, and asparagus puree. Finely dice the eggs and stir them in. Season to taste with salt and pepper. Arrange the spread and sprinkle with coarse pepper if necessary. Sprinkle with the rest of the chives and garnish with the remaining asparagus tips. Enjoy the spread on crispy bread.