Asparagus with Wild Garlic Pesto

Ingredients

• 1.2 kg white asparagus
• 30 g pine nuts
• 80 g young wild garlic leaves
• 0.5 bunch Parsley
• 30 g freshly grated Parmesan
• 100 ml olive oil
• Salt
• freshly ground pepper
• Lemon juice

Instructions

1. 1.

   Wash, peel, and trim the ends of the asparagus. Place in a steamer basket over salted boiling water and steam covered for about 20 minutes until tender yet still slightly firm.

2. 2.

   Meanwhile, toast the pine nuts in a dry skillet until golden yellow. Wash and pat dry the wild garlic and parsley, then roughly chop the leaves.

3. 3.

   Blend the wild garlic, parsley, toasted pine nuts, parmesan, and olive oil into a smooth paste in a blender. Season the pesto with salt, pepper, and lemon juice to taste.

4. 4.

   Serve the asparagus spears drizzled with the wild garlic pesto.