For me this seasonal treat can’t be beaten. The uncooked asparagus adds a fresh crispness to the crostini, while the peppery pesto gives it a bit of a kick. To save time on the day, make the pesto in advance and store in an airtight jar for up to two days in the fridge. Anything goes with pesto!
- Yield: 4 to 6 Servings
- 7 oz (200 g) asparagus
- glug of extra virgin olive oil
- 1 loaf of sourdough
- 2 large cloves garlic, cut in half length ways
- 2½ oz (70 g) parmesan, shaved
- ½ clove garlic
- 1 large handful of finely grated parmesan
- 1 smaller handful of pine nuts
- 2 large handfuls of basil leaves, roughly chopped
- ½ lemon juice to taste
- 2 generous glugs of extra virgin olive oil
- For the pesto, use a pestle and mortar to pound the garlic to a paste with a pinch of salt and a generous amount of black pepper. Add the parmesan and pine nuts and pound until you have a thick paste. Gradually add the basil leaves and keep pounding until you have a thick green paste. Stir in the lemon juice and olive oil, then taste and add more lemon juice or olive oil if you think it needs it.
- Shave the asparagus into ribbons using a mandoline or vegetable peeler, then place in a large bowl. Add a glug of olive oil and a dollop of pesto and gently toss together.
- Slice and toast the sourdough, then rub one side of each slice with the cut surface of the garlic cloves.
- Place a small mound of asparagus on each crostini, then top with parmesan shavings and an extra dollop of pesto. Serve immediately.