Here in Germany, asparagus season has hit. When I was
a kid, this seemed like the worst time for me in my house food-wise. I felt
that my parents ate nothing but asparagus for weeks. As I grew older I realized
two things. First: asparagus is, indeed, a great, delicate and versatile
vegetable. Like oh so many times, my parents were right about that (and about
eating what is in season where you live, obviously!). The second thing I
realized: next to the here much more popular white asparagus, there is the green
sort too. Not a revelation, to you on the American continents, but for me, it
was. So here is to a big yeah to asparagus – let’s it for weeks to come. Oh and
also, make pesto from wild garlic, which is also in season and so yummy. Off to
an early weekend at the beach – have a great one!
Get some sheets of pre-made puff pastry out. Yes,
please do take the shortcut here. Brush it with some olive oil, grate some hard
cheese like Parmesan or Emmenthal and sprinkle it on the pastry. Season with
pepper. Layer your asparagus on the pastry, brush it with olive oil and season
it with some sugar and salt. Bake in the oven for about 15-20 min. at 180°C.
Meanwhile make your pesto. Get a bunch of wild garlic, 50g roasted pine nuts, two
tablespoon of lemon juice and 4 tablespoon of olive oil into a blender and
blitz everything together. Season with salt and pepper. Ready is a super yummy
seasonal lunch or dinner!
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