Asparagus dip
| Recipe By: | Abigail Donnelly |
| Serves: | 6-8 |
| Cooking Time: | 5 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 2 x 250 g tubs Woolworths chunky cottage cheese
- 1 lemon, zested, plus extra for squeezing
- edible flowers, to serve
- extra virgin olive oil, plus extra for drizzling
- Lemons, for squeezing
- sea salt and freshly ground pepper, to taste
- 4 red salad onions, finely chopped
- 4 Woolworths asparagus spears
- 2 punnets Woolworths asparagus tips
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Blanch the asparagus tips in boiling salted water for 30 seconds, then plunge into iced water.
- Drain and roughly chop the asparagus tips, then place in a mixing bowl with the salad onions, lemon zest and 1 tub cottage cheese. Blend using a hand-blender until the ingredients are just combined, then fold through the remaining cottage cheese. Spoon into the middle of a serving platter.
- Blanch the asparagus spears in the same manner as the tips, then shave thin ribbons from some of the spears using a vegetable peeler. Toss with the lemon juice and extra virgin olive oil and pile onto the dip. Stand the remaining asparagus spears around the dip and garnish with edible flowers.
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