Green asparagus and new potatoes with wild garlic pesto

Ingredients for 4 servings:

• 800 g potatoes, new
• 30 g pine nuts
• 750 g asparagus, green
• 50 g green olives with stones
• 30 g wild garlic
• 75 g Parmesan, freshly grated
• ½ lemon(s) – zest
• 9 tbsp olive oil
• 1 clove(s) garlic
• 2 tbsp sour cream
• salt and pepper

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Cook the potatoes in salted water. Allow to cool slightly, peel, and cut each into 3-4 equal pieces. Roast the pine nuts in a pan without oil, turning occasionally. Peel the lower third of the asparagus, trim off the woody ends, and cut the asparagus spears into approximately 4 cm pieces. Cook the asparagus in a little boiling water for about 4 minutes until al dente, then rinse and drain well. Stone the olives and finely chop. Finely chop the wild garlic. Place in a blender with the pine nuts, 25 g of Parmesan cheese, lemon zest, and 4 tablespoons of olive oil. Peel the garlic and press it in. Purée the ingredients until finely chopped. Mix in the sour cream and season with salt and pepper. Fry the potatoes and asparagus in the remaining olive oil over high heat, turning occasionally, until golden brown. Season with salt and pepper, then mix in 3-4 tablespoons of wild garlic pesto and the chopped olives. Arrange everything on a platter, sprinkle with the remaining Parmesan and serve with the remaining wild garlic pesto.