Green asparagus salad

Name: Green asparagus salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg green asparagus; 7-10 Tbsp Salt; 200 g frozen broad beans; 4 pickled artichoke hearts; 30 g Parmesan cheese; 1 small pot of basil; 30 g Pine nuts; 100 ml Olive oil; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Pepper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg green asparagus
7-10 Tbsp Salt
200 g frozen broad beans
4 pickled artichoke hearts
30 g Parmesan cheese
1 small pot of basil
30 g Pine nuts
100 ml Olive oil
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Pepper

Directions

1
Wash the asparagus and cut off the woody ends. Cook the asparagus in salted water for about 5 minutes until al dente. Drain and rinse briefly in cold water. Cut asparagus spears lengthwise into strips.
2
Put the beans in boiling water, bring to the boil and drain. Quench beans briefly under cold water and press the bean seeds out of the white skin.
3
Place the artichokes in a sieve and drain well. Halve or quarter the artichokes, depending on size. Grate the parmesan. Wash the basil, shake dry and remove the leaves. Roast pine nuts in a pan without fat.
4
Take out and let it cool down. Puree oil, pine nuts, parmesan, 1-2 tablespoons lemon juice and 3/4 of the basil. Season with salt and pepper. Cut remaining basil into strips and add.
5
Put the asparagus, artichokes and beans in a bowl. Add the pesto, season with salt and pepper. Arrange salad on plates.