Lukewarm Asparagus Salad with Wild Garlic Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg asparagus
- 125 g rocket
- 120 ml oil (rapeseed oil)
- 20 ml balsamic vinegar, white
- 10 ml lemon juice
- 50 g wild arlic
- 50 g parsley, smooth
- 40 g pine nuts, toasted
- 10 ml honey (acacia honey)
- 20 g parmesan, freshly rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and peel the asparagus and cut off the woody ends. Cook in boiling salted water with the lemon juice and a pinch of sugar until al dente.
- Wash the wild garlic and parsley and place in a blender jar. Add 80 ml rapeseed oil and honey and mix with the hand blender. Add finely chopped pine nuts and parmesan and season with salt and pepper.
- Heat 20 ml of rapeseed oil and fry the asparagus in it. Mix the rest of the rapeseed oil and the vinegar, season with salt and pepper.
- Arrange asparagus on plates. Place the washed, dried rocket on top and drizzle with the dressing. Pour the pesto over it. Serve warm as a starter.
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