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Ingredients requirements of Green Asparagus with Basil Pesto:
- Make ready 500 grams - Green asparagus
- Get 3 tbsp for and plus Basil pesto
- Make ready 1 tbsp - Salt for cooking asparagus
- Require 1 - bowlful Cold water (with ice, preferably)
- Give 1 tbsp Olive oil
- You need 1 pinch Black pepper
- Make ready 1 for Shaved parmesan cheese, optional
Green Asparagus with Basil Pesto process:
- Toast the pine nuts in a frying pan and make the basil pesto. You can shave the cheese to finish the dish instead of using it in the sauce.
- Cut off about 1 cm from the bottoms of the asparagus. Rinse with running water. Prepare a bowlful of cold water with ice. Preheat the oven to 180℃.
- Salt the boiled water (use 1 tablespoon of salt per 1000 ml of water) and bowl the asparagus until al dente. Prepare a tea towel.
- Remove the asparagus from the boiling water and place immediately in cold water. Move to a tea towel or paper towel. Pat dry lightly.
- Arrange the asparagus on a baking tray and drizzle on 1 tablespoon of olive oil. Bake for 5 minutes in an oven at 180℃.
- Pour the basil pesto onto a serving plate and place the asparagus on top. Serve with black pepper and shaved parmesan cheese.
- I don't have a special asparagus pot so I cook the asparagus upright in a deep pot for 20 seconds first and then lay them down to cook further.
- If you like melted cheese on top, microwave for 1 minute at Step 6.
- I used this basil pesto for the white asparagus but I think it works better with green asparagus.
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