John Myers
Ingredients for 3 servings:
- 500 g asparagus, fresh, crispy green
- 50 g pine nuts
- 50 g Grana Padano or Parmesan, freshly grated
- ½ lemon(s), juice
- 50 ml olive oil
- salt and pepper
- Sugar
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
only possible during asparagus season, also possible with white asparagus
Roast the pine nuts in an iron pan without oil until golden. Be careful not to burn them or turn black. Let the roasted pine nuts cool and set aside. Wash the green asparagus and trim off any tough parts. Cut the dried asparagus spears into short pieces and roast them lightly in the pan in a generous splash of olive oil (about 50 ml) for about 5 minutes, turning occasionally. Season with salt and pepper. When the green asparagus turns even greener from the heat, it’s ready. Place the pine nuts in a blender and blend, then add the asparagus with the oil, lemon juice, and more olive oil if needed. Season with salt, pepper, and a small pinch of sugar. Transfer to a bowl and mix in the grated cheese. The pesto is now ready and tastes wonderfully of asparagus, because green asparagus has a more intense flavor than white asparagus. Store the pesto in jars or use it immediately. It goes well with pasta or steaks when grilling or as a side dish to other dishes.
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