Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.