Green Asparagus and New Potatoes with Wild Garlic Pesto

A more wonderful asparagus recipe:

1. cook the potatoes in salted water. Cool slightly, peel and cut each into 3-4 pieces of the same size.

Roast the pine nuts in a frying pan without fat, turning until golden brown. Remove the peel from the lower third of the asparagus spears, cut the woody ends into small pieces and cut the asparagus spears into 4 cm long diagonal pieces. Cook asparagus spears in a little boiling salted water for about 4 minutes until al dente, rinse and drain well.

Cut olive flesh from the stone and chop finely. Chop the wild garlic. With the pine nuts, 25 g Parmesan, lemon zest and 4 tbsp olive oil in the Moulinette form. Peel and squeeze garlic and add. Finely grind the ingredients. Stir in sour cream and season to taste with salt and freshly ground pepper.

4. roast potatoes and asparagus in the remaining hot olive oil at high temperature, turning until golden brown. Salt, season with pepper, stir in 3-4 tbsp wild garlic pesto and the chopped olives. arrange everything together on a platter, sprinkle with the remaining parmesan and add the remaining wild garlic pesto to the table.

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