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Asparagus pesto on toast
30 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 491
  • Fat about 23g
  • Carbohydrates about 46g
  • Protein about 20g
This is needed
This is needed for 4 people
  • 400 g green asparagus, lower third peeled, sliced
  • salted water
  • 50 g pine nuts, roasted
  • 2 bunches basil, roughly chopped
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp Nussmesan Classic
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 8 green asparagus tips
  • a little pepper
  • 1 tbsp olive oil
  • 8 slices bread
To serve
  • some basil leaves
  • 2 tbsp flaked almonds, roasted
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And that's how it's done
And that's how it's done
Cook the asparagus in boiling salted water for approx. 10 mins. until soft, drain. Puree the asparagus with the pine nuts, basil, lemon juice, oil and Nussmesan, season. Set aside the pesto.
Heat the oil in a non-stick frying pan. Add the asparagus, season, steam for approx. 10 mins.
Brush both sides of the bread with oil, place on a baking tray lined with baking paper.
To bake
Approx. 5 mins. on the top shelf of an oven preheated to 220°C. Turn over the slices of bread and bake for a further 5 mins., remove.
To serve
Spread the pesto on the toast, top with the asparagus tips, almonds and basil leaves.

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