Summary
Ingredients
Instructions
- Bring water to a boil in a saucepan.
- Peel the asparagus in the lower third, cut off the ends and cut into small pieces.
- Put in the boiling water, seasoned with salt and sugar, and cook for about 5 minutes in an open saucepan.
- Clean the radishes and cut them into pieces.
- Peel the garlic and cut into pieces.
- Roughly cut the parsley.
- Now put all the ingredients (except the cheese and the spices) in a chopper and puree.
- Put the finished mixture in a bowl, grate the cheese and stir in.
- Season to taste with the spices, stir well again and pour into glasses.
- Will keep in the refrigerator for several months.
- A very creamy, fine pesto with pasta, potatoes or meat.