Years ago I spent a weekend in Seville, Spain together with my mom, sisters and godmother. We loved it there, beautiful architecture, lovely weather and the food is just heaven. On one of our last nights (I believe) we were on our way back to the apartment but still wanted to eat some tapas. We stopped at this little bar on a huge square. Everything looked cheap there; the chairs, the tables, no lights on the terrace. But the food was amazing! Even though we couldn’t see anything, the flavours were just awesome. One of the things I will never forget is a dish with grilled eggplant, grilled green asparagus and pesto. This salad is a tribute to that dish.
Ingredients for 2 pers.:
- 200 gr green asparagus
- 15 gr fresh basil
- 1 clove of garlic
- a handful of pine nuts
- 1/2 lemon
- 40 gr parmesan cheese
- olive oil
- pepper
How to prepare it:
Cut the bottom of the asparagus and put a small pan on the stove to boil the asparagus. Once the water in boiling, add the asparagus and boil them for 5 minutes. Fry the pine nuts in a small frying pan, make sure they do not burn.
Take the leaves of the basil and put them in the blender. Strip the garlic and cut out the root. Squeeze the garlic over the olives. Add most of the pine nuts, keep some on the side. Squeeze out the juice of the lemon and add the juice to the blender. Add a sip olive oil and mash everything. Once a nice paste has emerged you can add the parmesan cheese (keep some aside) and some pepper. Stir again but no longer with the blender.
Take the asparagus of the stove, rinse them down and put them on a serving plate. Add a tablespoon of pesto and spread it across the asparagus. Sprinkle some pine nuts and parmesan cheese on top.
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