Springtime is asparagus time!

Asparagus season is a very special time of year in Germany. Asparagus (especially white asparagus) is currently on everyone's lips and can be seen in every cooking magazine!

In France, asparagus gets much less attention. It seems like you can always buy it in the shops. But local producers who only sell seasonal vegetables only sell it now between the end of March and May.

You can also find wild green asparagus in nature. It is smaller and finer than cultivated asparagus. However, you have to know the hidden corners of the forest if you want to find enough asparagus. Along the well-known hiking trails, everything has often already been "harvested", because wild asparagus is really delicious and everyone here knows that.

In Germany, green asparagus is a little less popular than here in the south of France. But I don't understand why. Green asparagus is very easy to prepare and has such a lovely, delicate taste.

Green asparagus is not very popular in Germany. I don't understand why!

I am an absolute lemon fan, which is why I love the recipe I am going to share with you today. It combines lemony freshness with green asparagus, almonds and parmesan cheese.

A quick and easy recipe that makes a big impression!

For 4 people you need:

• 500-700 g green asparagus
• Sel de Camargue Natur
• Good olive oil (for example our olive oil AOP Nyons for a fine subtle taste or AOC Provence fruité vert for a stronger taste)
• Parmesan in one piece
• almond powder (alternatively pine nuts)
• 1-2 cloves of garlic
• 1 organic lemon (organic is very important because we need the peel)
• Pasta e.g. Farfalle
• basil (optional)

Directions :

• Wash the asparagus, dry it and cut off the hard ends.

• Cook the asparagus in the steamer for 10 minutes.
• While the asparagus is cooking, make a lemon-parmesan pesto. To do this, wash the peel of an organic lemon in hot water and scrape it off. Squeeze the lemon and set half of the juice aside for now. Put the peel and half of the juice into a blender.
• Peel the garlic and chop roughly. Put it in the blender with 1 teaspoon of Sel-de-Camargue and 5 tablespoons of olive oil.
• Roughly dice a 4 cm piece of Parmesan and add it to the mixture.
• Add 2 tablespoons of almond powder and mix everything together for 1 minute.

• Taste and test the consistency. It should be neither too runny nor too thick. If it is too runny, add a little more almond powder. If it is too thick, thin it with a little olive oil and/or lemon juice.
• Now cook the pasta according to the instructions on the packet.
• Mix the pasta with the pesto and serve with the cooked asparagus and fresh basil.

Bon appetite!

Tip: You can also replace the almond powder with pine nuts. Or roast the pine nuts and arrange them on the pasta.

You can't get enough of green asparagus? Here is the recipe for grilled green asparagus with parmesan.