Green Asparagus and New Potatoes with Wild Garlic Pesto
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), new
- 30 g pine nuts
- 750 g asparaus, reen
- 50 g olives, reen with stone
- 30 g wild arlic
- 75 g parmesan, freshly rated
- 0.5 ½ lemon (s) - zest
- 9 tablespoon olive oil
- 1 clove garlic
- 2 tablespoon sour cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water. Let cool down a little, peel and cut into 3-4 equal pieces. Toast the pine nuts in a pan without oil, turning. Peel the asparagus on the lower third, cut off the woody ends and cut the asparagus stalks into approx. 4 cm pieces.
- Cook the asparagus in a little boiling water for about 4 minutes, rinse and drain well. Cut the olive meat from the stone and finely chop it. Cut the wild garlic into small pieces. Put the pine nuts, 25 g parmesan, lemon zest and 4 tablespoons olive oil in a blender. Peel and squeeze the garlic.
- Puree the ingredients finely. Mix in the sour cream and season with salt and pepper. Fry the potatoes and asparagus in the remaining olive oil over a high heat while turning until golden brown. Salt and pepper, mix in 3-4 tablespoons of wild garlic pesto and the chopped olives. Arrange the whole thing on a platter, sprinkle with the rest of the parmesan and serve with the rest of the wild garlic pesto.
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