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Asparagus with pesto and arugula salad with pistachios

Author: Les Cultures de chez nous
Preparation 20
Baking 15
Portions 4
Freezing No


  • 500 ml (500 gr) of white asparagus
  • 2 hard boiled eggs
  • 100 ml (100 gr) of arugula salad, plus a small bunch of arugula salad
  • 45 ml (3 tablespoons) of unsalted pistachios
  • 50 ml (50 gr) of butter
  • 60 ml (4 tablespoons) of hazelnuts oil
  • Some shavings of parmesan cheese
  • A quarter of a lemon zest
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  • Peel asparagus with a peeler then slice half a centimeter of the extremity. Steam for 10 minutes. Verify cooking. Set aside.
  • Mix arugula salad, peeled hard boiled eggs, pistachios, melted butter and hazelnuts oil. Heat the mix in microwave for one minute at mid power.
  • Dressings : Spray bunches of arugula salads in the plate. Set asparagus tips on arugula salads and the pesto in the middle of the asparagus. Garnish of some Parmesan cheese shavings over the pesto then grate lemon zest above asparagus tips.

Chef's notes