Agro-focus

Gourmet recipe from a real asparagus lover Olga Geyets. It combines two spring vegetables at once — asparagus and young potatoes. What could be more delicious?

Ingredients:

• 500 g of small young potatoes
• 200 g of asparagus
• Parmesan cheese
• olive oil
• 100 g of green peas
• smoked and sea salt
• Saint-Agur cheese — optional, for a pungent taste

Ingredients for pesto sauce:

• a bunch of basil (100 g)
• 1 clove of garlic
• 3 tbsp. of olive oil
• grated parmesan or sheep milk cheese
• salt
• 2 tbsp. of pine nuts

Cooking method:

1. Wash the potatoes and toss them in salted boiling water for 13 minutes. They should be super aldente.
2. Peel the asparagus and put in boiling water for 4 minutes. Then put it in a colander and pour cold water over to stop the cooking process.
3. Peel the green peas
4. Now make the pesto sauce. Put all the ingredients in a blender and grind until smooth. Try it — maybe it needs more salt, parmesan or nuts.
5. Preheat the oven to 200 degrees. Place the potatoes on parchment paper, drizzle with a little olive oil and sprinkle with Parmesan cheese. Leave it in the oven for 7-8 minutes. Then add smoked salt.
6. Put the potatoes on a plate, top with the pesto sauce and chopped asparagus, sprinkle with the green peas. And add some smoked salt on top. You can also add Saint-Agur cheese for a pungent flavor.

Bon appetit!