Asparagus, Parmesan & Pesto Crostini

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Eat the Week: Every meal, every dayFor 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
How to Make It
  1. 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.
  2. 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.
  3. Slice and toast the sourdough, then rub one side of each slice with the cut surface of the garlic cloves.
  4. Place a small mound of asparagus on each crostini, then top with parmesan shavings and an extra dollop of pesto. Serve immediately.

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