Salad of spinach and rocket with lime-pistachio-pesto

Name: Salad of spinach and rocket with lime-pistachio-pesto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g green asparagus; 7-10 Tbsp Salt; 1-2 Garlic cloves; 2 Basil pots; 1 Stalk sage; 30 g Pistachio kernels; 5 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 TABLESPOON Lime juice; 100 g Rocket; 100 g tender spinach leaves; 150 g Sage Cheddar Cheese; 7-10 Tbsp Lime slices and fresh herbs

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g green asparagus
7-10 Tbsp Salt
1-2 Garlic cloves
2 Basil pots
1 Stalk sage
30 g Pistachio kernels
5 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 TABLESPOON Lime juice
100 g Rocket
100 g tender spinach leaves
150 g Sage Cheddar Cheese
7-10 Tbsp Lime slices and fresh herbs

Directions

1
Wash the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water at medium heat for about 12 minutes. Drain and cut in half lengthwise. In the meantime, peel the garlic and press it through a garlic press.
2
Wash herbs and chop roughly. Puree garlic, herbs and pistachios. Stir in the oil bit by bit. Season with salt, pepper and lime juice. Wash and sort rocket and spinach. Pluck a little smaller if necessary.
3
Cut the cheese into small pieces. Arrange spinach, rocket, asparagus and cheese on plates and sprinkle with pesto. Serve garnished with lime slices and fresh herbs.