Wild Asparagus Pâté

Here are the ingredients you need for this recipe

• 1 bunch thick wild asparagus (or 2 bunches thin)
• 1/2 zucchini
• 2 garlic cloves
• Pink Himalayan salt
• Black pepper
• Drizzle of extra virgin olive oil

Method

1. 1Wash, chop, and gently cook the zucchini and asparagus in a skillet until tender.
2. 2Season to taste with salt.
3. 3Once the vegetables are soft, add the garlic, give it a quick toss over the heat, and transfer everything to the blender jar.
4. 4Add a drizzle of extra virgin olive oil and black pepper to taste.
5. 5Blend thoroughly until smooth and adjust the salt if needed.
6. 6Done! Our wild asparagus pâté is ready to enjoy.

Extras

1. 1Feel free to season with any other herbs or spices you like.
2. 2Instead of zucchini, you can use more asparagus or even some cooked pumpkin, which adds a wonderful touch.
3. 3EVOO stands for extra virgin olive oil.
4. 4Keeps well for 2 to 3 days in the fridge stored in an airtight jar.