Roasted Asparagus with a Hazelnut Pesto on Sourdough

Nov 16

THE DISH

ROASTED ASPARAGUS WITH A HAZELNUT PESTO ON SOURDOUGH

Best for: Brunch, Lunch, Dinner

Serves: 4

Prep time: 5mins

Cook time: 10 mins

The perfect brunch dish - a change from you classic avocado on toast and I can assure you, you will be choosing the asparagus every time from now on.

THE RECIPE

Step 1

Start by making the pesto. Add all the ingredients for the pesto to a blender/Nutri bullet and blend into a rough paste. Add extra oli to get your desired consistency.

Step 2

Cut the stems off the asparagus - making them all equal lengths. On the edges that you have cut away, slice into thin disks until the stalk becomes too woody.

Take a frying pan and add a little olive oil. Add the asparagus, the asparagus disks with a little salt and pepper and cook on a high heat for around 5 mins until starting to slightly charr. Add the garlic for the last minute of cooking.

Step 3

Fill a saucepan with water and bring to the boil, reduce the heat to a gentle simmer. separate the yolk from the whites and add the yolks to the water and cook for 45 seconds, remove them with a slotted spoon into a bowl of ice water to stop the cooking process.

Step 4

Toast your bread and cover with a generous amount of butter. Top with the asparagus stems, a spoon of the asparagus disks, and a good drizzle of the pesto.

Carefully remove the yolks from the water onto a paper towel, then place onto of the asparagus. Add some cracked black pepper and a generous grating of parmesan