Green Asparagus with Basil Pesto

• 500 grams Green asparagus
• 3 tbsp and plus Basil pesto
• 1 tbsp Salt for cooking asparagus
• 1 bowlful Cold water (with ice, preferably)
• 1 tbsp Olive oil
• 1 pinch Black pepper
• 1 Shaved parmesan cheese, optional

1. Toast the pine nuts in a frying pan and make the basil pesto.
2. You can shave the cheese to finish the dish instead of using it in the sauce.
3. Cut off about 1 cm from the bottoms of the asparagus.
4. Rinse with running water.
5. Prepare a bowlful of cold water with ice.
6. Preheat the oven to 180C.
7. Salt the boiled water (use 1 tablespoon of salt per 1000 ml of water) and bowl the asparagus until al dente.
8. Prepare a tea towel.
9. Remove the asparagus from the boiling water and place immediately in cold water.
10. Move to a tea towel or paper towel.
11. Pat dry lightly.
12. Arrange the asparagus on a baking tray and drizzle on 1 tablespoon of olive oil.
13. Bake for 5 minutes in an oven at 180C.
14. Pour the basil pesto onto a serving plate and place the asparagus on top.
15. Serve with black pepper and shaved parmesan cheese.
16. 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.
17. If you like melted cheese on top, microwave for 1 minute at Step 6.
18. I used this basil pesto for the white asparagus but I think it works better with green asparagus.

pesto, salt, bowlful, olive oil, black pepper, parmesan cheese

Taken from cookpad.com/us/recipes/144691-green-asparagus-with-basil-pesto (may not work)