I modified the recipe by parboiling the asparagus – I like them cooked through – and by substituting good olive oil for the butter to make it vegan.
I make this smoothie as a full-meal dessert, when I’m craving something sweet but don’t want to eat a full meal and also a sweet. Usually I make it from one banana, one tablespoon of Dutch-process cocoa powder, 1 teaspoon tahini, 1/4 teaspoon vanilla extract, 4 juicy dates, and stevia to taste. I add just enough hazelnut milk to blend.
This smoothie is decorated with matcha powder, coconut flakes, raspberries, strawberry and pistachios.
I modified the recipe, using only one type of bean and opting for snow peas instead of shelling the peas. I didn’t have sorrel so I replaced it with spinach.