Asparagus and goat's cheese cream with radishes and carrots

Ingredients

For 1 serving

• Asparagus120 g
• Soft goat cheese40 g
• Lemon zest1 g
• Radishes60 g
• Carrots60 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: April – May

Method

1. Bring a small pan of water to the boil, salt it, and set a bowl of cold water beside it.
2. Meanwhile wash the asparagus, snap off the woody ends (they break naturally at the right point) and cut the stalks into pieces.
3. Boil them for 6 minutes, until tender but still bright green, then cool them in the cold water and drain well.
4. Blend them with the fresh goat's cheese, grated lemon zest, salt and black pepper until smooth.
5. Wash the radishes and carrots, peel the carrots and cut them into sticks, halve the radishes; serve with the cream.