Kornspitz "Asparagus & Pesto"

PREPARATION

Snap off the woody end of each asparagus spear, where it bends naturally. Starting about 4 cm from the tip of each spear, peel away the remaining tough outer layer. Simmer the asparagus for 8 – 10 minutes in lightly salted water. (Alternative: bottled asparagus) For the pesto, gently fry the pine nuts until they are golden brown. When they have cooled down, use a mortar and pestle or a blender to combine the pine nuts, olive oil, garlic, salt, basil and parmesan.

Arrange the asparagus and diced tomato on the Kornspitz and dress with the pesto.

 

Tip!

This recipe is vegetarian. For a vegan version, the pesto can also be made without Parmesan cheese.