Asparagus with garlic bread and wild garlic pesto

Ingredients for 2 servings:

• 850 g asparagus, white, fresh
• 4 slice(s) of bread (rye bread), organic
• 30 g butter or margarine
• ¼ tsp fleur de sel
• 2 garlic cloves
• 25 g pine nuts
• 50 ml olive oil, virgin, organic
• 80 g wild garlic, fresh
• 1 garlic clove(s)
• Sea salt and pepper, black
• chili flakes
• 2 pinches of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Spring vespers with a difference

Roast the pine nuts in a pan and let them cool slightly. Set aside a few pine nuts and 6 wild garlic leaves for garnish. Using a hand blender, make a spicy pesto from the remaining wild garlic, the remaining pine nuts, garlic clove, chili flakes, salt, and pepper, and season with sugar. Peel the asparagus and cook it in a steamer. In the meantime, mix the butter/margarine with the salt and crushed garlic. Spread the garlic butter on the slices of bread and bake in a preheated oven at 175°C for about 15 minutes. Arrange the bread slices on two plates and spread with a little pesto. Season the cooked asparagus with a few pinches of salt and place it on the bread slices. Sprinkle the asparagus with a little pesto and pine nuts and serve with strips of wild garlic.