Cream of asparagus and anchovies

Drain one jar of asparagus and reserve 2 for plating.

Put the rest in a blender

Add pepper, salt and 150ml of cooking cream.

Blend until creamy

Finely chop the chives and set aside.

Mix a spoonful of olivada with olive oil and set aside.

Arrange the cream as a base on the plate

Place pieces of the asparagus previously reserved.

Add 2 anchovy fillets and the olive oil-olivada mixture.

Decorate with chives