John Myers
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Asparagus with Parsley Pesto and Caraway New Potatoes
The perfect asparagus with parsley pesto and caraway new potatoes recipe with a picture and simple step-by-step instructions.
Asparagus with parsley pesto:
- 700 g Short asparagus / cleaned approx. 500 g
- 1,5 liter Water
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
- 2 tbsp Parsley pesto (see my recipe: *))
- 4 tbsp Cooking cream
- 1 tsp Cremoso BIANCO / Here: From Mazzetti
- 0,5 tsp Sugar
Caraway new potatoes:
- 300 g New potatoes / 8 pieces
- 1 tsp Salt
- 1 tsp Whole caraway seeds
Serving / garnishing:
- 2 Pointed basil
- 2 * ½ kleine Tomate
Asparagus with parsley pesto:
- Peel the asparagus with the peeler, cut the ends and cook in 2 liters of water with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 12-14 minutes until al dente and remove. Mix parsley pesto (2 tablespoons) with cooking cream (4 tablespoons), Cremoso BIANCO (1 teaspoon) and sugar (½ teaspoon) with a small whisk. *)Parsley pesto
Caraway new potatoes:
- Peel the early potatoes and cook in salted water (1 teaspoon salt) with whole caraway seeds (1 teaspoon) for about 18 minutes and drain.
Serving / garnishing:
- Serve asparagus drizzled with parsley pesto and caraway new potatoes, garnished with basil tip and half a small tomato.
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