Asparagus with pesto and ewes' milk cheese
Photo by Babiche Martens
|1½ cups||Extra virgin olive oil|
|1 cup||Basil leaves|
|3 Tbsp||Pine nuts|
|50 g||Parmesan cheese, grated|
- To make the pesto put the basil, oil, pine nuts and garlic in a food processor and blend. Scrape out into a bowl and add the cheese, then taste for seasoning. If not using immediately the pesto can be put into a jar and covered with a film of olive oil.
- Boil the broad beans, drain, cool and peel.
- Snap off the ends of the asparagus, heat a pan, add the oil and then the asparagus, season with salt and freshly ground pepper, cover and let cook gently for 5 minutes. Set aside.
- To serve, arrange the asparagus on plates or one platter, add the broad beans, spoon over the pesto and crumble the cheese, add a grind of black pepper and a sprinkling of salt.