Asparagus Bundles with Truffle and Chive Crème Fraîche

Blanched asparagus spears tied with chives, served with a luxurious truffle oil and chive crème fraîche dipping sauce.

Vegetarian Appetiser Gluten Free Asparagus Low Carb Truffle Oil

Estimated Nutrition

Calories

67.8

kcal / serving

1085 kcal total

Carbs

1.4g

per serving

22.4 g total

Fat

6.6g

per serving

105.2 g total

Protein

0.9g

per serving

14.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

250

Crème Fraîche

One tub

NutsSeeds

Chives

Fresh

Salt And Pepper

To season

OilsFats

Truffle Oil

2-3 tsp

Vegetables

400

Asparagus

Method

Blanch the asparagus for 1.5 minutes in boiling water.

Refresh the asparagus in iced water and drain well.

Wilting half the chives in a sieve with hot water and dry them.

Tie 3-4 asparagus spears together using the wilted chives 4cm from the tips.

Trim the bundles to a length of 5-6 cm and arrange on a plate.

Mix crème fraîche with truffle oil and season well.

Finely chop remaining chives and fold into the cream mixture.

Serve the asparagus bundles with the dip.