Asparagus in “Huancaina” Sauce
– 0.11 oz fresh cheese.
– ½ lb. onions.
– Nutmeg to taste.
– ½ cup of natural yogurt.
– Garlic, salt and pepper to taste.
– Lettuce leaves.
– 1 lb. yellow pepper, boiled and without seeds.
– 1 jar of 360 gr of green asparagus VALLE FERTIL.
Blend the cheese, onion, aji Amarillo, nutmeg, garlic, salt and pepper..
Add gradually, while blending, the yogurt until it forms a cream.
Serve the asparagus covered with the previous sauce.
Decorate with lettuce leaves.