White Asparagus With Cilantro And Pumpkin Seed Tapenade

1. 1

   Peel the asparagus and cook it in salted boiling water. Set aside.

2. 2

   Wash and trim the cilantro. Brown the pumpkin seeds lightly in a pan with 3 ounces of olive oil. Season with salt and pepper. Leave to cool. Finely chop the cilantro in a food processor, then add the seeds, add the olive oil. Mix. If the texture is too thick add a little water.

3. 3

   Put some tapenade in the bottom of a small cup or bowl and then put the asparagus.

4. 4

   You can also eat it on crackers, it is very good or on grilled bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.