Asparagus gremolata

Ingredients for 6 servings:

• 50 g pine nuts
• 6 stalk(s) asparagus, green
• 1 tbsp, heaped butter (wild garlic butter), alternatively herb butter
• 2 handfuls of fresh parsley
• 2 handfuls of coriander, fresh
• 2 stalks thyme, fresh
• 2 handfuls of olive leaves, fresh
• 1 tsp garlic, chopped
• 1 tsp fleur de sel
• 6 cherry tomatoes
• 1 tsp spice mix (Chimichurri)
• 1 tbsp lime juice
• 2 dashes Worcestershire sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Dry roast the pine nuts, let them cool, and set aside. Cut the asparagus into 3-4 mm thin slices and sauté them with the garlic in the butter over medium heat. Add the 2 cm asparagus tips after about 5 minutes. In the meantime, finely chop the herbs, add them, and season with salt and chimichurri. Thinly slice the tomatoes, add them with the pine nuts, and stir in. Season with lime juice and Worcestershire sauce. The asparagus should still have some bite. Serve the asparagus gremolata lukewarm, for example, with white asparagus.