This versatile puree can double as a dip or pasta sauce, but great just on its own.
Rated 5.0 stars by 1 users
A delicious quick and easy mix that can be used as a dip, pasta sauce or great just on its own!
2 tbsp extra virgin olive oil
1 medium onion, chopped
1 large bunch of asparagus, thinly sliced
¼ cup spinach leaves
Bring a small saucepan filled with water to a boil over high heat. Prepare and set aside an ice-water bath and set aside.
Heat olive oil in a large shallow saucepan over medium heat. Add onion, reduce heat to low, cook, until onion is soft and translucent. Increase heat to medium-high and add asparagus. Stir to coat
Add enough boiling water to cover asparagus, let cook for 2 mins. Drain Asparagus mixture in a fine mesh strainer and transfer to a bowl set in ice-water bath, let cool slightly.
Transfer asparagus mixture to the blender, add spinach leaves. Add only enough water to blend, blend until smooth. Enjoy
So versatile, fabulous for fillings for pancakes and omelettes.
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