Recipe Information
Ingredients
Directions
Blanch asparagus in boiling water for 2 minutes. Cool them off in an ice bath.
Sauté garlic and shallots in 2 tsp of olive oil for about 5 minutes at medium low heat. Make sure they don’t get any color.
Put everything in a blender.
Serve cold or at room temperature!
Buon Appetito
–Luca