Asparagus Salad with Pesto

An asparagus recipe for gourmets:

Roast pine nuts. Cool. Rinse asparagus spears. Peel white asparagus spears, cut ends just small. Cut woody ends of green asparagus generously. Slice lengthwise into thin slices. Cook in boiling salted water for about 10 seconds, drain.

Finely grate cheese. Rinse basil, shake dry. Chop with 2/3 pine nuts, e.g. in a universal chopper. Stir through with cheese, 3 tbsp. oil, salt and pepper.

Clean arugula, rinse, shake dry. Rinse tomatoes, cut in half. Drain dried tomatoes, cut off.

Stir juice of one lemon with salt, pepper and 1 pinch of sugar, add 4 tbsp oil. Mix asparagus spears, prepared salad ingredients and remaining pine nuts. Heat 1 tbsp oil, toast bread in it. Serve asparagus salad with pesto and baguette.

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