Asparagus threesome – Episode 1

An end of season asparagus dream – created by our mother

Two weeks ago, on the Pentecost weekend Katja, her husband and baby boy Jan came to Switzerland for a little family reunion at my mothers house. Unfortunately Claudia and entourage were missing, but with a good excuse, having their parents in law visiting them in Copenhagen. All in all it was a family weekend!

Asparagus

As you already know by now: Family reunion = enjoying good food together and due to the launch of FoodFamily, this weekend was the perfect opportunity for my mother to cook her first FoodFamily menu! I can already anticipate it was delicious and we will share the recipes with you within the next few weeks! However since asparagus season is practically over, it is high time to talk about this awesome and mouth watering asparagus dish she created as a starter. It consisted of three asparagus creations:

  1. Green asparagus pesto with foccacia crostini (seen on HighFoodality
  2. Asparagus consommé with asparagus wrapped in filo pastry
  3. Asparagus tatar with a poached egg

All of them can be served as individual dishes, if you have a special occasion you can impress your guests with the threesome, as I like to call it:-) Today I will share the asparagus pesto recipe with you. The pesto can be enjoyed in many ways: You can mix it with some fresh pasta or simply eat it like an antipasti with some crostini.

Asparagus pesto

Recipe of green asparagus pesto with focaccia crostini

Serves 4

Ingredients: 

  • 300 gr green asparagus
  • 1 garlic clove
  • 50 gr pine seeds
  • 30gr pecorino cheese
  • 15 ml rape seed oil
  • salt
  • 2 stalks of parsley
  • 8 thin focaccia slices
  1. Peel the end of the green asparagus, cut the dry ends off and chop in small cubes
  2. Chop the peeled garlic and the parsley
  3. Grate the pecorino
  4. Slowly roast the pine seeds in a pan without oil
  5. Mix all ingredients with a blender
  6. Season with the salt
  7. Spread some olive oil over the focaccia and roast in the oven at 180° until they are crispy and golden

Next time you will learn how to make an asparagus consommé! Until then enjoy making the pesto!

 

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