Roast the pine nuts in an iron pan without oil until golden. Be careful not to burn them and turn them black. Let the roasted pine nuts cool and set aside.
Wash the green asparagus and cut off the hard parts. Cut the dried asparagus stalks into short pieces and roast them in a good dash of olive oil (approx. 50 ml) for about 5 minutes while turning them in the pan. Season with salt and pepper. If the green asparagus gets even greener from the heat, then it`s good.
Put the pine nuts in the blender and mix, then add the asparagus with the oil, the lemon juice and, if necessary, more olive oil. Season to taste with salt, pepper and a pinch of sugar.
Place in a bowl and mix in the grated cheese.
Now the pesto is ready and it tastes great like asparagus, because the green asparagus tastes more intense than the white asparagus. Fill the pesto into jars or use it straight away.
It goes well with pasta or steaks when grilling or as an accompaniment to other dishes.