Asparagus Dip


The other day I saw this bunch of asparagus at the local market and I couldn’t resist. This dip is obviously foolproof to make, tasty and very appetizing! You just need a blender!

1 bunch of asparagus
1 / 2 glass of soy creamer
1 clove garlic
2 tablespoons vegetable oil
salt and pepper

Trim the asparagus. Separate the stems from the heads. The heads will be used to decorate the dip.¬† Boil in two separate pans. Once they are done drain the stems and blend with you vegan cream, garlic, salt, pepper and oil. When you have a nice smooth sauce pour into a serving bowl. Drain the heads and decorate the dip. Take a pan with a little olive oil and toast the breadcrumbs with a little salt, pepper and oregano. When it’s golden brown garnish your bowl as in the picture. Enjoy!

Chef. Mirko from Veganblog

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