Is asparagus time…there are so many recipes with this vegetable rich of fibres, vitamins and mineral salts! But how to use them without waste? In this very tasty cream, I use to cook, stems separately, in boiling water and mix them with chickpeas and thaini sauce to obtain a nice dress for raw or lightly sautée vegetables. Enjoy it 😉


  • boiled chickpeas 200 g
  • 10 boiled asparagus stems
  • 1 tablespoon tahini
  • 1 lemon (only juice)
  • 10 mint leaves
  • extra virgin olive oil q.s.
  • salt q.s.


  1. Blend in a mixer the chickpeas, the asparagus stems, the tahini, the lemon juice and the mint leaves.
  2. Add gradually some extra virgin olive oil until you reach a creamy sauce; salt and serve to combine with raw or lightly sautée vegetables.