in Italy

Green asparagus pesto

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Ingredients for 4 servings:

  • 700 g asparagus, green
  • ½ onion(s)
  • 1 clove(s) garlic
  • 50 g pine nuts
  • ½ jar olive oil
  • 10 basil leaves
  • 1 tsp balsamic vinegar
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

L’Asparagina

Wash the asparagus, peel the lower third, trim off the bottom end, and cut the stalks into pieces. Peel and dice the onion and garlic. Sauté the onions and garlic in a little olive oil until translucent. Add the asparagus pieces and fry or sauté until the asparagus is firm to the bite. Set aside about 200g of asparagus. Mix the rest with the pine nuts and the remaining olive oil and heat briefly. Then add the basil and puree the mixture. Add the reserved asparagus pieces to the pesto. The pesto goes very well with pasta, as a topping for white bread, or with boiled or scrambled eggs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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