CHARRED ASPARAGUS WITH HAZELNUT PESTO

 

 

 

 

 

Serves: 4

Prep Time: 10 minutes

Cooking Time: 10 minutes

 

Ingredients

 

4 x thick sliced rye bread

 

16 x British asparagus spears

 

Pesto – 100g well toasted hazelnuts

Bunch basil

200ml olive oil

2 cloves garlic

Zest 1 lime

70g grated veggie parmesan

 

4 x poached eggs

 

Method

  1. Griddle 4 x thick sliced rye bread slices and keep warm
  2. Oil 16 x British asparagus spears and griddle to char well
  3. Pesto – pulse till smooth 100g well toasted hazelnuts, bunch basil, 200ml olive oil, 2 cloves garlic, Zest of 1 lime, 70g grated veggie parmesan.
  4. poach 4 eggs in a pan of gently simmering water.
  5. serve toast, asparagus, egg, then a good topping of pesto and garnish with more shavings of parmesan.

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