Asparagus salad with pesto

Name: Asparagus salad with pesto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 TABLESPOONS (60 g) Pine nuts; 500 g white asparagus; 500 g green asparagus; 7-10 Tbsp salt, pepper, sugar; 40 g Parmesan (piece); 2 Pot/bunch Basil; 8 TABLESPOONS Olive oil; 150 g Arugula; 200 g cherry tomatoes; 100 g dried tomatoes in oil (glass); 7-10 Tbsp Juice from 1⁄2 Lemon; 4 discs Baguette

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 TABLESPOONS (60 g) Pine nuts
500 g white asparagus
500 g green asparagus
7-10 Tbsp salt, pepper, sugar
40 g Parmesan (piece)
2 Pot/bunch Basil
8 TABLESPOONS Olive oil
150 g Arugula
200 g cherry tomatoes
100 g dried tomatoes in oil (glass)
7-10 Tbsp Juice from 1⁄2 Lemon
4 discs Baguette

Directions

1
Roast the pine nuts in a pan without fat, take them out and let them cool down. Wash the asparagus. Peel the white asparagus, cut off the ends. Cut the woody ends off the green asparagus generously.
2
Slice lengthwise into thin slices. Cook in boiling salted water for about 10 seconds, drain.
3
Finely grate the cheese. Wash basil, shake dry. Finely chop the pine nuts with 2⁄3, e.g. in a universal chopper. Mix with cheese, 3 tbsp. oil, salt and pepper.
4
Clean, wash and shake dry the arugula. Wash cherry tomatoes, cut in half. Drain dried tomatoes, chop finely.
5
Mix lemon juice with salt, pepper and 1 pinch of sugar, fold in 4 tablespoons of oil. Mix asparagus, prepared salad ingredients and remaining pine nuts with it. Heat 1 tablespoon of oil and toast bread in it. Arrange asparagus salad with pesto and baguette.