Lukewarm asparagus salad with wild garlic pesto

Ingredients for 4 servings:

• 500 g asparagus, white
• 200 g asparagus, green
• 100 g cherry tomatoes
• 5 spring onions
• 1 lemon(s), organic
• 1 tsp, heaped salt
• 1 tsp, levelled sugar
• e.g. agave syrup
• 4 tbsp wild garlic pesto with pine nuts
• e.g. pepper, white
• n. B. water

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

light salad for warm spring days

Peel the white asparagus starting at the heads and trimming the ends. Peel the green asparagus only at the bottom or snap off the ends. Cut both types into pieces. Wash the spring onions and slice them into thin rings. Halve or quarter the tomatoes, depending on their size. Bring a pot with enough water, salt, and sugar to a boil. Add the white asparagus and a slice of organic lemon. After five minutes, add the green asparagus. Cook the asparagus until al dente. Squeeze half a lemon and add it to a bowl with 50 ml of the cooking water. Season with agave syrup and pepper. Add the spring onions and tomatoes. Remove the hot asparagus from the cooking water and add it to the bowl. Stir and let it stand for 15 minutes. Pour the wild garlic pesto onto the salad, stir, and season with salt if desired. Serve with baguette. Note: There are many recipes for wild garlic pesto in the CK database. I made one with wild garlic, roasted pine nuts, pecorino cheese, and good oil.