150 g salted butter
½ cup fresh basil
80 g shredded parmesan cheese
½ cup PEPPADEW® Sweet Piquanté Peppers Mild Whole
Juice of 1 lemon
Salt and pepper, to taste
5 g garlic confit
450 g asparagus
- In a food processor, chop basil then adds salted butter, lemon juice, salt, pepper, PEPPADEW® Sweet Piquanté Peppers and garlic and blend until smooth.
- Remove the bottom ¼ of each stem of asparagus then peel the bottom 2/3 of each piece.
- Blanch the asparagus in a pot of salted water and refresh.
- When ready to serve, lightly grill asparagus, then remove from grill and toss with basil butter. Plate up asparagus as a side and finish with Parmesan Cheese.
Serve on a crispy baked puff pastry sheet