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VE DAy Asparagus Lemon Salt Truffle Oil Paper Bag Brown

VE Day Crown Asparagus Pesto.

Asparagus is so delicious and really doesn't enter into the spotlight for such a short season. I want to eat it every single way I can in the kitchen. As do you - this has proved to be one of our most popular pestos ever.


  • 10 - 20 Asparagus Spears depending on size
  • 1/4 Cup Nuts I used Hazelnuts as they were in my cupboard
  • 1 large Garlic Clove Or hadful of Wild Garlic
  • Lemon Zest
  • 2-3 Glugs Oive Oil
  • Salt and Pepper to Taste We used Sea Salt and Cracked Pepper
  • Herbs I threw in some fresh Basil Leaves and Thyme. Don't be afraid to experiment and really make it your own!


  • Pop the asparagus in boiling water for 3 -4 mins
  • Run under cold water or place on ice to stop it cooking
  • Roughly chop the asparagus
  • Pop in a food blender to whiz up and add in you garlic clove/wild garlic and nuts
  • Add lemon juice, lemon zest and blitz
  • Add olive oil to make a pesto consistency
  • Season to taste!