A simple solution to dinner made with simple ingredients. Asparagus is at its best around May
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Tip - Mint
Freshly cut mint blackens quickly so this pesto is best made at the last minute to keep its vibrant colour.
Make it into risotto
ASPARAGUS & MINT RISOTTO: Melt 1 tbsp butter in a large frying pan and stir in 250g risotto rice. Add 1 litre hot vegetable stock, a ladleful at a time, to bubble with the rice until it is tender. Drop in the asparagus, then cook for 2-3 mins. Stir in the mint pesto to serve.