Shortcrust Pastry Pie with Green Asparagus, Potatoes, and Wild Garlic

Ingredients

• 700 g waxy potatoes
• Salt
• 1 kg green asparagus
• 2 handfuls wild garlic (80–100 g)
• 2 tbsp peeled almond kernels
• 1 tbsp Lemon Juice
• 2 tbsp grated Parmesan cheese
• 100 ml olive oil
• black pepper (ground fresh)
• 300 g shortcrust pastry
• olive oil (for brushing)
• 2 tbsp sesame seeds

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 25 minutes. Wash the asparagus, peel the lower third, trim the woody ends, and blanch it in salted water for 3–5 minutes. Drain, shock in ice water, and let drain. Preheat the oven to 200 °C (Oven + fan). Drain the potatoes, allow them to steam off a bit, then peel and slice.

2. 2.

   Rinse the wild garlic and pat dry. Roughly chop the leaves, place them in a mortar with the almonds, and grind into a fine paste. Add lemon juice and Parmesan, then gradually whisk in olive oil until a creamy pesto forms. Season the pesto with salt and pepper to taste.

3. 3.

   Combine the potato slices with the asparagus in a large bowl and mix with half of the pesto.

4. 4.

   Roll out the shortcrust pastry and place it on a baking sheet lined with parchment paper. Brush lightly with olive oil and sprinkle with sesame seeds. Arrange the potatoes and asparagus on top, drizzle with the remaining pesto, then season with salt and pepper. Bake for about 25 minutes until golden brown. Slice and serve.