Asparagus pesto on toast

Asparagus pesto on toast

Total: 40 Min. | Active: 30 Min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 491 kcal
, Fat: 23 g
, Carbohydrate: 46 g
, Protein: 20 g

What better way to pay homage to spring than with this recipe for asparagus pesto on toast? Never heard of asparagus pesto? Imagine a good basil pesto with the addition of asparagus in order to make a creamy spread. All topped off with crunchy asparagus for a delicious mix of textures and flavours.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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400 g green asparagus, lower third peeled, sliced
salted water
50 g pine nuts, roasted
2 bunches basil, roughly chopped
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp Nussmesan Classic
salt and pepper to taste


1 tbsp olive oil
8 green asparagus tips
¼ tsp salt
a little pepper


8 slices bread
1 tbsp olive oil

To serve

2 tbsp flaked almonds, roasted
some basil leaves
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How it's done

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Cook the asparagus in boiling salted water for approx. 10 mins. until soft, drain. Puree the asparagus with the pine nuts, basil, lemon juice, oil and Nussmesan, season. Set aside the pesto.


Heat the oil in a non-stick frying pan. Add the asparagus, season, steam for approx. 10 mins.


Brush both sides of the bread with oil, place on a baking tray lined with baking paper.

To bake

Approx. 5 mins. on the top shelf of an oven preheated to 220°C. Turn over the slices of bread and bake for a further 5 mins., remove.

To serve

Spread the pesto on the toast, top with the asparagus tips, almonds and basil leaves.

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