Name: Asparagus
Prep time: 5 min
Ingredients: Cooking Spray; Green Food Dye; 300 g Asparagus, (cuts and tips, canned, well drained); 9 g Shape It Powder (or use Shape It Scoop, see notes); 330 g Asparagus, (cuts and tips, canned, well drained); 6 g Shape It Powder (or use Shape It Scoop, see notes)

Ingredients

▢ Cooking Spray
▢ Green Food Dye

Served Hot

▢ 300 g Asparagus, cuts and tips, canned, well drained
▢ 9 g Shape It Powder or use Shape It Scoop, see notes

Served Cold

▢ 330 g Asparagus, cuts and tips, canned, well drained
▢ 6 g Shape It Powder or use Shape It Scoop, see notes

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
Rubber Spatulas Small or Medium
Cling Wrap
Electronic Scales

Ingredients

▢ Cooking Spray
▢ Green Food Dye

Served Hot

▢ 300 g Asparagus, cuts and tips, canned, well drained
▢ 9 g Shape It Powder or use Shape It Scoop, see notes

Served Cold

▢ 330 g Asparagus, cuts and tips, canned, well drained
▢ 6 g Shape It Powder or use Shape It Scoop, see notes

Instructions

Cook & Puree Food

Place asparagus in a blender or food processor. Puree on high until smooth, scraping down sides as required.

Activate Shape It Powder

Place pureed asparagus and Shape It Powder into a saucepan, bring to the boil over medium heat.
Reduce heat and simmer gently for 2 minutes, stirring as required.
If the asparagus appears pale green, add food dye until it reaches a more appetising shade of green. Season to taste.

Pour into Mould & Set

Pipe the mixture onto baking paper using a thick nozzle. Cover with cling film and refrigerate until set.

Store or Serve

Store covered in fridge or remove from mould and prepare to serve.
To reheat, refer to the Shape It Reheating Guide.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.