Green asparagus pesto

Ingredients for 2 servings:

• 300 g asparagus, green
• 2 tbsp almond flakes
• 1 clove(s) garlic
• 1 handful of freshly grated Parmesan cheese
• 1 dashes lemon juice
• n. B. extra virgin olive oil, to taste (it should not have a very strong olive taste)
• some water, if needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Trim any tough ends from the asparagus and cut the stalks into pieces about 5 cm long. Then blanch briefly in boiling water until slightly soft. Refresh briefly in cold water and reserve a few tips for decoration. Briefly toast the flaked almonds in a pan without any fat. Chop the asparagus and flaked almonds in a blender. Add the garlic, then the cheese, olive oil (I use about 3 tablespoons) and a squeeze of lemon juice. If you prefer it less oily, you can add a splash of water if desired. Season with salt and pepper. The pesto can be served slightly warm with spaghetti. If you like, you can also add smoked shrimp. I then decorate the pasta with these, alternating them with the asparagus tips.