Smoothie, Cocktail and Juice

  • 125 g (4 oz) asparagus spears
  • 1 x 400 g (13 oz) can cannellini beans, drained
  • 1 garlic clove, peeled
  • 50 g (2 oz) feta cheese
  • 1 tablespoon olive oil
  • pepper
  • cooked king prawns, to serve

Juice the asparagus.

Transfer the juice to a food processor or blender, add the beans, garlic, feta and olive oil, and process until smooth. Season to taste and serve with king prawns for dipping.

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