Summary

Ingredients

• 50 g pine nuts
• 6 spear / s asparagus, green
• 1 tablespoon, heaped butter (wild garlic butter), alternatively herb butter
• 2 handfuls parsley, fresh
• 2 handfuls coriander, fresh
• 2 stalks thyme, fresh
• 2 handfuls olive herbs, fresh
• 1 teaspoon garlic, chopped
• 1 teaspoon fleur de sel
• 6 cherry tomato (s)
• 1 teaspoon spice mix (Chimichurri)
• 1 tablespoon lime juice
• 2 dashes Worcester sauce

Print Recipe Pin Recipe

Instructions

1. Roast the pine nuts dry, let them cool and set aside.
2. Cut the asparagus into 3 - 4 mm thin slices and fry them with the garlic in the butter over medium heat. Do not add the asparagus tips, which are about 2 cm in size, until after about 5 minutes.
3. In the meantime, cut the herbs into small pieces, add and season with salt and chimichurri.
4. Cut the tomatoes into thin slices, add with the pine nuts and stir in. Season to taste with lime juice and Worcester sauce. The asparagus should still have a bit of bite.
5. Serve the asparagus gremolata as lukewarm as possible, for example with white asparagus.