ASPARAGUS WITH PESTO SAUCE Regina style
A pesto like no other! A pesto made with sorrel, blue-veined cheese, cooked asparagus stalks to accompany white asparagus.
Asparagus should not be overcooked, they can even be eaten a little crunchy! The pesto is served hot and the asparagus cold (at room temperature) or the opposite.
Per person :
8 white asparagus
Salt
8 leaves (or more) sorrel, stemmed, washed and cut into thin strips
2 tbsp blue-veined cheese at room temperature
Asparagus. Cut the base of the asparagus then using a peeler, peel the stems. Place the asparagus in a saucepan with plenty of cold water, salt, bring to the boil then lower the flame and cook for just 5 minutes (+ or – depending on the size of the asparagus). Place them in a flat colander but keep the cooking water, it will be used to cook the pesto. Let the asparagus cool.
The Pesto. Heat a saucepan blind (i.e. without anything in it) then throw in (or drop) the sorrel leaves. Surprised by the heat, they will melt, add 8 tbsp of cooking water, stir. Cut the asparagus to only keep 10 cm (including the tips) and add the rest to the pesto. Cut the cheese into small pieces and add it to the mixture. Once the cheese has melted, mix. Adjust the salt. Serve the cold asparagus with the hot pesto…or the opposite! Nice kitchen to all, Régine