When you're home alone in a cold autumn day with a bunch of asparagus you can't think of anything else than a healthy meal to cook to beat the autumn blues and the seasonal cold.
The asparagus pesto is a nice alternative to the traditional basil pesto with a lovely nutty aroma and taste.
for the asparags pesto:
the stalks of 10-15 asparagus spears (reserve the tips)
1/2 cup raw walnuts
1 clove of garlic
3 tbsp walnut oil
2 tbsp finely grated cheddar
200 gr mange tout
the tips of asparagus
sprinkle of sesame seeds
First make the pesto:
Cut the asparagus stalks in 2 cm pieces and boil for 5-6 minutes until soft. Drain, cover with cold water to cool and place in a food processor. Add the walnuts, garlic and walnut oil. Salt and process until blended coarsely or to the desired smoothness.
Remove from the processo and incorporate the cheddar.
In the meantime boil the buckwheat noodles for 5-6 minutes, then rinse over cold water and drain. Arrange in plates. While the noodles are boiling heat the olive oil in a wok and add the mange tout and asparagus tips. Fry over high heat for 3-4 minutes, sprinkle with sesame seeds, fry for more 1-2 minutes and remove from heat.
Now you're ready to assemble and savour this fresh and healthy salad.