Asparagus on polenta with wild garlic pesto
Baking / Cooking time:
Spring on your plate.
Step 1/6
For the pesto, puree 40 g wild garlic, 50 g Parmesan, roasted sunflower seeds and olive oil in a blender and set aside.
Step 2/6
Toast the pine nuts in a pan without oil until golden brown and set aside.
Step 3/6
Cut the woody ends off the asparagus and cut the asparagus into pieces. Fry in a pan. Finally, add the peas and fry for a short time.
Step 4/6
Turn off the heat and stir the pesto into the vegetables.
Step 5/6
Heat 200 ml water and approx. 300 ml plant-based drink in a pan and stir in the polenta with a whisk. Add more vegetable drink if necessary. Simmer over a low heat for 5-10 minutes while stirring. Stir in the parmesan and a little olive oil to taste and then leave to infuse for 5 minutes.
Step 6/6
Serve the polenta on plates and top with the vegetables. Garnish with extra pesto and pine nuts.
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