Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
Perello Chickpeas
Buy a Gift Card
Celebration Hamper
Sherry
Sparkling Cava for Christmas
Perello Olives
Navarrico Butter Beans
READY IN
15 minutes
COOKING TIME
None
PREP TIME
15 minutes
SERVES
4 people
ingredients
- 1 x 390g tin of Navarrico white asparagus spears, well-drained
IN STOCK - 1 x 390g tin Navarrico piquillo pepper strips
IN STOCK - 100g Tetilla, pasteurised cows milk cheese
- 2 garlic cloves
- salt
- black pepper
- Brindisa Arbequina Olive Oil
IN STOCK - 3-4 sprigs of parsley for garnish
METHOD
- Wrap the asparagus around the middle with some of the piquillo pepper strips.
- In a food processor, combine ½ tin of piquillo pepper strips, 100g of Tetilla, 2 cloves of garlic, a pinch of salt, a twist of black pepper and a splash of olive oil. Blitz the mixture until it is a smooth sauce.
- Cover the centre of a serving plate with the sauce and arrange the pepper wrapped asparagus on top. Garnish with finely chopped parsley.
ingredients
- 1 x 390g tin of Navarrico white asparagus spears, well-drained
(each)
IN STOCK - 1 x 390g tin Navarrico piquillo pepper strips
IN STOCK - 100g Tetilla, pasteurised cows milk cheese
- 2 garlic cloves
- salt
- black pepper
- Brindisa Arbequina Olive Oil
IN STOCK - 3-4 sprigs of parsley for garnish
