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White asparagus and piquillo pepper sauce

Juicy and full of flavour with an intense, rich garnish

White asparagus with piquillo pepper sauce 960x540

Ready In

15 minutes

Cooking time

None

Prep time

15 minutes

Serves

4 people

Ingredients
1 x 390g tin of Navarrico white asparagus spears
1 x 390g tin Navarrico piquillo pepper strips
100g Tetilla, pasteurised cows milk cheese
Brindisa Arbequina olive oil
2 garlic cloves
3-4 sprigs of parsley
Salt
Black pepper
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Method

    1. Wrap the asparagus around the middle with some of the piquillo pepper strips.
    2. In a food processor, combine ½ tin of piquillo pepper strips, 100g of Tetilla, 2 cloves of garlic, a pinch of salt, a splash of olive oil and a twist of ground black pepper. Blitz the mixture until it is a smooth sauce.
    3. Cover the centre of a serving plate with the sauce and arrange the pepper wrapped asparagus on top. Garnish with finely chopped parsley.

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Ingredients
1 x 390g tin of Navarrico white asparagus spears
1 x 390g tin Navarrico piquillo pepper strips
100g Tetilla, pasteurised cows milk cheese
Brindisa Arbequina olive oil
2 garlic cloves
3-4 sprigs of parsley
Salt
Black pepper
Add all to basket

Add in stock items to your basket

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