Summary

Ingredients

• 250 g asparaus, white, weihed and prepared
• 160 g cream cheese
• 25 g salad cream or mayonnaise
• 40 g crème fraîche
• Salt and pepper, freshly ground
• 1 ½ tablespoon Worcestershire sauce, possibly a little more or less
• 10 g butter

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Instructions

1. Peel the asparagus, cut into pieces and sauté in very little salted water with 10 g butter until soft. When the asparagus is soft, let the water evaporate over high heat with the lid open. Put the asparagus in a sieve and let cool. Puree the cooled asparagus, save some asparagus tips for decoration.
2. Mix in the cream cheese, mayonnaise and crème fraîche, mix in the asparagus puree and season with salt, pepper and 1 - 2 tablespoons of Worchester sauce.
3. Let the dip draw well before serving and season again to taste.