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White asparagus with wild garlic pesto and roasted hazelnuts

An aromatic spring dish in which tender white asparagus is combined with a spicy wild garlic pesto and crispy roasted hazelnuts. The harmonious combination of freshness and nuttiness is ideally complemented by a Grüner Veltliner.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main course
Cuisine Austrian
Servings 2 People
Calories 520 kcal

Cooking utensils

  • 1 Pot
  • 1 Pan
  • 1 Blender or hand blender
  • 1 Chopping board
  • 1 Knife

Ingredients
  

For the asparagus:

  • 500 g white asparagus
  • 1 tsp sugar
  • 1 teaspoon salt
  • 1 Tbsp butter

For the wild garlic pesto:

  • 100 g fresh wild garlic
  • 50 g Roasted hazelnuts
  • 50 g grated parmesan
  • 100 ml Olive oil
  • Salt and pepper to taste

For the topping:

  • 30 g Roasted hazelnuts roughly chopped

Preparation
 

Asparagus:

  • Peel the asparagus and remove the woody ends.
  • Bring water, sugar, salt and butter to the boil in a pan.
  • Cook the asparagus in the pan for approx. 10-15 minutes until al dente.

Wild garlic pesto:

  • Wash and roughly chop the wild garlic.
  • Add the roasted hazelnuts, grated Parmesan and olive oil.
  • Blend everything with a mixer or hand blender to a creamy consistency.
  • Season to taste with salt and pepper.

Dressing:

  • Arrange the asparagus on plates.
  • Drizzle with wild garlic pesto and sprinkle with coarsely chopped, roasted hazelnuts.

Recommended side dishes:

  • Potato gratin with herbs
  • Fresh leaf salad with lemon vinaigrette
  • Toasted sourdough bread with butter

Nutritional values per portion

Calories: 520kcalCarbohydrates: 20gProtein: 17gFat: 38g
Keyword Asparagus, Grüner Veltliner, Hazelnuts, Pesto, Spring, Wild garlic
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