Asparagus Lettuce Cups

In a mixer jar, add blanched asparagus, 2 tbsp grated cheese, 1 tbsp cream, 2 tsp chopped basil leaves, 2 tsp chopped garlic, 1 tbsp chopped spring onion, 1/2 tsp lemon juice and 1/8 tsp salt.

Blend till smooth consistency.

In a pan, heat 1/2 tsp butter.

Add cooked rajma and saute well.

Add 1 tbsp each of julienne carrot and violet cabbage and mix.

Add 1/8 tsp of mixed herbs and saute well.

In a serving plate, place 2 lettuce leaves.

Spread the prepared asparagus cheese dip on it and top it with the rajma vegetable mixture.

Serve hot.