- 3 bunches of asparagus
- 3 tablespoons clotted cream
- Snap the woody ends off the asparagus.
- Blanch the asparagus spears in boiling salted water until tender, then drain.
- Blend the asparagus and clotted cream together and mix thoroughly.
- Season with sea salt and black pepper, to taste, and whiz one last time.
Source: Jamie Oliver