Winter is almost at its end... And in the meantime, the month of March already offers a good harvest of fresh seasonal produce to enjoy small savory dishes until the fine weather!

Let's change from the olive tapenade and why not let yourself be tempted by a green asparagus tapenade?

Ingredients:

1.3 pounds of Asparagus

2 Tablespoon of olive oil

Salt / Pepper

1 Tablespoon of Mint, Finely chopped

1. Wash the asparagus, and peel them using a peeler to remove the hard fibers that can be unpleasant when tasting.

2. In a pot of water brought to a boil, immerse the asparagus for 20 minutes.

3. Drain the asparagus and put them in a blender, with the olive oil and salt and pepper.

4. Blend until you get the consistency you want and set aside in the fridge before serving.

You can season this spread with the condiments you want. This recipe is a base for the green asparagus tapenade, but you can add, for example, pine nuts or mint leaves.