Ingredients
Instructions
- Wash the asparagus and trim the woody ends. Reserve the tips for garnish and slice the stems into thin strips lengthwise to create tagliatelle-like ribbons.
- Toast 70g of the pistachios in a dry pan until fragrant. Set aside 30g for garnish and place the remaining 40g in a food processor.
- Add basil, 1 clove of confit garlic, half the lemon zest, 60ml olive oil, and a pinch of salt to the food processor with the pistachios. Blend until you have a smooth pesto. Set aside.
- In a saucepan, melt butter over medium heat. Add the shallot and cook until translucent, about 2-3 minutes.
- Add the asparagus tips and cook for 2 minutes. Remove half of the tips and set aside for garnish.
- Add the remaining confit garlic, vegetable stock, and cream to the saucepan. Simmer for 10 minutes.
- Transfer the mixture to a blender and puree until smooth. Return to the pan, add lemon juice, remaining lemon zest, and season with salt and pepper. Keep warm.
- Bring a pot of salted water to a boil. Blanch the asparagus ribbons for 1-2 minutes until tender but still crisp. Drain well.
- Toss the asparagus ribbons with the pistachio pesto and half of the Parmesan cheese.
- To serve, pour the asparagus cream onto plates, arrange the pesto-coated asparagus ribbons in the center, and garnish with the reserved asparagus tips, toasted pistachios, and remaining Parmesan cheese.
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