Grilled green asparagus purée with tarragon

By grilling the green asparagus, we give the cream a delicious barbecue flavor. Tarragon is a delicious combination, but can of course be replaced by other herbs or spices.

Makes 1500g.

Grilled green asparagus purée with tarragon

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green asparagus






olive oil



white wine vinegar

As needed:



As needed:


salt and pepper

Preparation method

  • Grill the green asparagus on all sides until they are fully cooked.
  • Blend the grilled green asparagus in the thermoblender with the tarragon, olive oil, white wine vinegar and as much water as needed to make a smooth purée.
  • Season with salt, pepper and if needed, some more white wine vinegar.

Serving suggestions

  • As a component in a main dish with suckling pig, puff pastry and Jerusalem artichoke.
  • Serve with preparations of lamb, eggplant, and tomato.
  • As a component in a main dish with goats cheese, sjalot and pistachio.

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