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Green asparagus pesto

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Ingredients for 4 servings:

  • 300 g asparagus, green
  • 30 g pine nuts
  • 30 g Parmesan
  • 2 tbsp olive oil
  • salt and pepper
  • 1 small garlic clove(s), chopped, if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

second side dish to the main course of my 2011 competition menu

Prepare the green asparagus, trim the heads, and set aside. Roughly chop the asparagus pieces and blanch in salted water for 2-3 minutes. Cool in iced water. Brown the pine nuts in a dry pan. Grate the Parmesan cheese. Puree all ingredients, season to taste, and serve lukewarm, garnished with the blanched asparagus tips. I omitted the garlic for this side dish with the sea bream rolls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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