Green Asparagus with Basil Pesto

1. 1

   Toast the pine nuts in a frying pan and make the basil pesto.

2. 2

   You can shave the cheese to finish the dish instead of using it in the sauce.

3. 3

   Cut off about 1 cm from the bottoms of the asparagus.

4. 4

   Rinse with running water.

5. 5

   Prepare a bowlful of cold water with ice.

6. 6

   Preheat the oven to 180C.

7. 7

   Salt the boiled water (use 1 tablespoon of salt per 1000 ml of water) and bowl the asparagus until al dente.

8. 8

   Prepare a tea towel.

9. 9

   Remove the asparagus from the boiling water and place immediately in cold water.

10. 10

    Move to a tea towel or paper towel.

11. 11

    Pat dry lightly.

12. 12

    Arrange the asparagus on a baking tray and drizzle on 1 tablespoon of olive oil.

13. 13

    Bake for 5 minutes in an oven at 180C.

14. 14

    Pour the basil pesto onto a serving plate and place the asparagus on top.

15. 15

    Serve with black pepper and shaved parmesan cheese.

16. 16

    I don't have a special asparagus pot so I cook the asparagus upright in a deep pot for 20 seconds first and then lay them down to cook further.

17. 17

    If you like melted cheese on top, microwave for 1 minute at Step 6.

18. 18

    I used this basil pesto for the white asparagus but I think it works better with green asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.