John Myers
Ingredients for 6 servings:
- 1 kg asparagus
- 125 g arugula
- 120 ml oil (rapeseed oil)
- 20 ml balsamic vinegar, white
- 10 ml lemon juice
- 50 g wild garlic
- 50 g parsley, flat
- 40 g pine nuts, roasted
- 10 ml honey (acacia honey)
- 20 g Parmesan, freshly grated
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash and peel the asparagus, and trim off the woody ends. Cook in boiling salted water with the lemon juice and a pinch of sugar until al dente. Wash the wild garlic and parsley and place them in a blender. Add 80 ml of rapeseed oil and honey and blend with a hand blender. Add the finely chopped pine nuts and Parmesan cheese and season with salt and pepper. Heat 20 ml of rapeseed oil and fry the asparagus. Mix together the remaining rapeseed oil and vinegar and season with salt and pepper. Arrange the asparagus on plates. Place the washed, dried arugula on top and drizzle with the dressing. Pour over the pesto. Serve warm as a starter.
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