Asparagus pesto on toast

Name: Asparagus pesto on toast
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 8 slice bread; 2 tbsp flaked almonds; 50 g pine nuts; 2 tbsp Nussmesan Classic; 400 g green asparagus; 2 bunch basil; 8 green asparagus tips; some basil leaves; 4 tbsp olive oil; 2 tbsp lemon juice; salt and pepper to taste; ¼ tsp salt; a little pepper

Vegan Aperitif fingerfood Spring

Total: 40 min. | Active: 30 min.

vegan, lactose-free, healthy and balanced

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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.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 person

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

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

Toast
8 slice	bread
1 tbsp	olive oil

To serve
2 tbsp	flaked almonds, roasted
some	basil leaves

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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