Recipe of the Month: Asparagus - Wild Garlic Salad

Don't you feel the same? Slowly, enough with the snow flurries and constant cold. We long for warming sun rays, more lightness, fresh and healthy dishes. 
When I walk through the woods, a delicate wild garlic scent fills my nose. You can see it sprouting everywhere now. So grab a small basket and pick the tender leaves. They are especially easy to digest and aromatic right now. After flowering, it is said that wild garlic should no longer be used. So it's best to make a few jars of wild garlic pesto right away. It keeps for several weeks in the fridge. 
Although....it's so delicious that it will soon be all eaten up. With pasta, mixed with cream cheese, as a salad dressing, as a topping for a soup.....or or or
Enjoy your meal and stay healthy.

Yours, Bettina

Ingredients:

For about 2-3 servings
5 medium-sized potatoes (new harvest)
About 300 g asparagus (white and green)
100 g celery stalks
A handful of green beans
Salt, pepper, sugar
Olive oil
2 eggs (organic quality)
White wine vinegar 

1 bunch of wild garlic (if bought)
About a 5 cm piece of Parmesan (approx. 70g)
Roasted hazelnuts 
Salt, pepper
Olive oil (as needed)

First, cook the potatoes (simply in their skins in water). Drain and peel after steaming dry. Boil eggs and cool. 
Peel or clean asparagus (cut off woody ends). Cut into equal-sized pieces and halve lengthwise. 
Heat olive oil in a pan and roast asparagus pieces. Sprinkle with a little sugar (about 1 tsp) and slowly caramelize. Salt, pepper. Wash green beans, trim ends, and cook in salted water for a few minutes until al dente. Drain and rinse with cold water. Dice potatoes,
Cut celery stalks into thin slices and arrange with asparagus and beans on a platter. Peel and halve the eggs. 

For the pesto, first chop the hazelnuts and Parmesan using the pulse function of the mixer. Add washed wild garlic (cut into pieces) and drizzle with olive oil. The amount of olive oil depends on the quantity of the wild garlic-nut mixture. It should result in a creamy paste. Salt, pepper, and spread generously over the vegetables. Put the remaining pesto into a clean screw-top jar and cover with oil. It keeps well in the refrigerator. 
Finally, season with some white wine vinegar and salt. 

Enjoy your meal!

May I introduce myself? 
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now. 
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes. 

For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works. 

From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!

Feel free to also visit Bettina on Instagram: @besch_food