Asparagus pate

Ingredients

• 3 bunches of asparagus
• 3 tablespoons clotted cream

Description

1. Snap the woody ends off the asparagus.
2. Blanch the asparagus spears in boiling salted water until tender, then drain.
3. Blend the asparagus and clotted cream together and mix thoroughly.
4. Season with sea salt and black pepper, to taste, and whiz one last time.