Quinotto – Quinoa with asparagus and pesto

Ingredients for 2 servings:

• 100 g quinoa, approx.
• 500 g asparagus, green if desired
• 100 ml water
• 1 pinch of sugar
• 2 tbsp pesto, e.g. B. wild garlic pesto, approx.
• 2 tbsp crème fraîche
• Salt
• Pepper, mixed, freshly ground
• 1 pinch(s) of sugar
• 1 handful of cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel the asparagus and cut into 2-3 cm long pieces. Cook in a large, lidded pan with about 100 ml of water, a little salt, and a pinch of sugar until tender. This should take about 15-20 minutes. Meanwhile, rinse the quinoa in a sieve with hot water and cook according to the package instructions. When the asparagus is finished cooking, remove the lid, increase the heat, and allow the water to evaporate down to about 1-2 tablespoons. Stir in 2 heaped tablespoons of pesto (wild garlic pesto is best) and crème fraîche and season with pepper. Stir in the quinoa and season with salt and pepper to taste. Arrange on plates and serve sprinkled with grated cheese. The cooking time for the asparagus may vary depending on the asparagus and your taste for firmness. White asparagus can be used instead of green asparagus.