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Asparagus with pumpkin seed yogurt pesto

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Ingredients for 2 servings:

  • 1 kg asparagus
  • Salt
  • Sugar
  • 4 tbsp pumpkin seeds
  • 4 tbsp, heaped Parmesan, grated
  • Pepper, freshly ground
  • 1 clove(s) garlic
  • 1 bunch of basil
  • 250 g low-fat yogurt
  • 1 tbsp olive oil

Instructions

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

Boil, steam, or oven-bake the asparagus to your liking. While the asparagus is cooking, prepare the pesto. Roast the pumpkin seeds in a dry pan. Then, using a hand blender, puree the pumpkin seeds with a little pepper and salt, garlic, basil, and a few tablespoons of asparagus broth. Fold in the yogurt and Parmesan cheese and season with salt and pepper if desired. Serve the pesto with the asparagus. We serve it with just potatoes and use the pesto instead of butter or hollandaise sauce. If you don’t want to miss out on meat, you can also serve it with ham.

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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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