|
Asparagus with pesto, pine nuts, and Brie
When cooked long enough, asparagus becomes soft and buttery – so much better
than just cooking it until crisp. Searing it caramelizes the skin, which
only improves its flavor. The tang of Brie cheese complements this earthy
vegetable perfectly.
Ingredients:
1 bunch (about 1 pound/ 450g) fresh asparagus
Pinch of salt
2 tablespoons Herbed Grill Oil or extra virgin olive oil
1 grilled pizza crust
1 tablespoon grated Parmesan
1 cup shredded mozzarella
˝ cup Basil Pecan Pesto
4 ounces (100 g) Brie, cut into small slices
Garnish:
1 tablespoon pine nuts, toasted
- Cut about 2 inches (5cm) off the ends of the asparagus stems, and then cut
into 2-inch (5cm) pieces. Wash the asparagus under cold running water, and leave
wet. The moisture will help steam them in the pan. Sprinkle with salt.
- Heat 1 tablespoon of the Herbed Grill Oil in a wide skillet on medium-high
heat. Add the asparagus pieces and sprinkle again with salt. Sauté briefly for 5
to 7 minutes, depending on the thickness of the asparagus, until they become slightly limp.
- Brush the grilled side of the pizza crust with the remaining tablespoon of
Herbed Grill Oil and dust with the Parmesan. Sprinkle with the mozzarella, then
drop spoonfuls of the Basil Pecan Pesto onto the pizza. Add the asparagus pieces and
lay the slices of Brie beside the asparagus.
- Just...Grill . Garnish with the pine nuts before serving.
|
|
