Fried Asparagus with Wild Garlic Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, white
- 500 g asparaus, reen
- 1 bunch wild garlic
- 100 g parmesan cheese
- olive oil
- 2 tablespoon oil, (walnut oil)
- 50 g butter
- some balsamic vinegar, (crema di balsamic vinegar)
- Salt and pepper, from the mill
- sugar
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Heat the butter in a pan with about the same amount of olive oil. Peel the white asparagus, do not peel the green, cut off about 1 cm at the bottom.
- Then cut all asparagus stalks diagonally into 3-4 cm pieces, add to the pan and fry for about 10 minutes. Make sure that the pan does not get too hot and that you swirl the asparagus frequently after searing it briefly. Season to taste with sugar, salt and a little pepper from the mill. Do not save on sugar, as this method of cooking the asparagus releases more bitter substances than, for example, when cooking.
- Chop up the wild garlic and mix with the walnut oil and about 5 tablespoons of olive oil. Add the grated Parmesan and a splash of lemon juice and puree everything briefly with a blender. Possibly add a little more oil if the pesto looks too dry.
- Mix the finished asparagus with the pesto and arrange on plates. Drizzle some crema di balsamic vinegar over it and finally grate a little parmesan cheese over it.
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