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easy &quick

Roasted Asparagus and Mascarpone Dip

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Less mascarpone required

Minutes

15

Difficulty

easy

Roasted Asparagus and Mascarpone Dip
Roasted Asparagus and Mascarpone Dip

Ingredients

For 2 portions

  • 60g

    Heavy cream 36 % fat

  • 30g

    Cello Pecorino Romano, grated

  • 200g

    QimiQ Classic, room temperature

  • 25g

    Olive oil

  • 65g

    Mascarpone

  • 10g

    Hot sauce

  • 25g

    Lemon juice

  • 30g

    Garlic clove(s), minced

  • 50g

    Tomato(es), roasted

  • 75g

    Kalamata olives, brunoise

  • 75g

    Asparagus, roasted

  • 8g

    Basil, finely chopped

  • Salt and pepper

Preparation

  1. In s small sauce pot heat cream to 185° F/80° C and incorporate cheese whisking continuously, set aside.
  2. In a food processor pulse together the QimiQ Classic, olive oil, mascarpone, hot sauce, lemon juice, garlic, tomatoes and cheese mixture until the desired consistency is reached.
  3. Fold in the olives, asparagus, basil, and season to taste.
  4. Chill for 3-4 hours before serving.
Some doughy looking food

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