Ingredients:

Asparagus and Cream Cheese Pate
375 grs. (3/4lb) fresh asparagus, cooked
250 grs. (1/2lb) cream cheese, softened
2 teaspoons grated lemon rind
2 tablespoons sour cream
1/4 cup (50grs) butter
2 teaspoons Dijon mustard

Methods

Puree asparagus in food processor until smooth; remove from bowl/ Process cream cheese with lemon rind, sour cream, butter and mustard until smooth. With motor running add pureed asparagus gradually and process until smooth. Place pate in container, cover and refrigerate several hours or overnight.

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