Asparagus salad with wild garlic pesto
Asparagus salad with wild garlic pesto made with fresh garlic and tastes great with fresh baguette or ciabatta. Peel the asparagus and cut off the woody ends. Asparagus with a sharp chef’s knife cut diagonally into thin slices as possible, like to see in the picture above. In a small saucepan of water bubbling boil, add some salt and blanch the asparagus in it a few seconds.
Pour asparagus in a colander and rinse with cold water. Wild garlic wash, dry and remove the stems. Wild garlic coarsely chop and place in a cocktail shaker. Add olive oil and lukewarm water and puree with a hand blender. Pine nuts in a nonstick fry pan dry to begin to smell it. Half of the wild garlic pesto mash and give again. Grate fresh parmesan, stir half of them in the wild garlic pesto and sprinkle lightly with salt. Dried tomatoes, cut into small cubes and mix with the asparagus into the wild garlic pesto. Rinse the arugula salad and cherry tomatoes and dry.
The long stems from the arugula salad and cherry tomatoes into eighths remove. Asparagus salad with wild garlic pesto sauce on plates and garnish with rocket salad and cherry tomatoes. Remaining pine nuts and Parmesan cheese over the asparagus salad with wild garlic pesto spread. For the main course, the amount for 2 servings as a starter for 3 servings.
Ingredients:
¤500 g Asparagus
¤Salt
¤50 g Wild garlic
¤2 tablespoons Olive oil
¤2 tablespoons Water, lukewarm
¤20 g Pine nuts
¤20 g Parmesan cheese, freshly
¤20 g dried tomatoes
¤30 g Arugula Salad
¤100 g Cherry tomatoes
2 servings – 319 calories per serving ,30 mins Prep – 30 mins Total