Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pesto
Asparagus
Toast
To serve
How it's done
Pesto
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.
Asparagus
Heat the oil in a non-stick frying pan. Add the asparagus, season, steam for approx. 10 mins.
Toast
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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