John Myers
Ingredients for 4 servings:
- 500 g asparagus, green
- salt and pepper
- Sugar
- 2 tbsp pine nuts
- 2 eggs
- 1 bunch of radishes
- 4 tbsp lemon juice
- 5 tbsp oil
- 1 pot basil, finely chopped
- ½ bed/e cress, finely chopped
- 1 garlic clove(s), very finely chopped
- ½ lemon(s), zest
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 minute; Total time approx. 46 minutes
Boil plenty of salted water with 1 teaspoon of sugar. Wash the asparagus and trim off the woody ends. Using a vegetable peeler, cut lengthwise into thin strips. Blanch in the boiling salted water for 1 minute. Carefully drain through a sieve, rinse, and let drain. Boil the eggs for 6 minutes, rinse, and peel. Trim and wash the radishes and thinly slice them. Roast the pine nuts in a pan. For the dressing, mix together the lemon juice, salt, pepper, and sugar. Whisk in 2 tablespoons of oil and set aside. For the pesto, mix together the basil, cress, garlic, and lemon zest. Season with salt and pepper. Mix in 3-4 tablespoons of oil. Carefully mix the asparagus, roasted pine nuts, radishes, and dressing. Arrange on plates or a platter. Quarter the eggs and arrange them on top. Pour the pesto over the eggs and serve.
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