Preparation:
1// Prepare the Pesto Verde:
Peel the garlic, finely grate the Parmesan, and toast the pine nuts in a dry pan until golden brown.
Wash the basil and parsley, shake them dry, pluck the leaves, and finely chop everything together.

2// Add Lemon:
Wash the lemon with hot water, dry it, zest 1 tsp of the peel, and squeeze out 2 tsp of lemon juice.
Mix the chopped herbs with lemon juice, zest, olive oil, salt, and pepper.

3// Prepare the Asparagus:
Trim the ends of the asparagus and peel the stalks. Cook the asparagus in boiling salted water for about 4 minutes, then drain and rinse under cold water.

4// Marinate and Serve:
Toss the asparagus well with the pesto and let it marinate in a shallow dish for about 2 hours.
Serve the marinated asparagus with Saltufo®.

Optional: Fresh bread or roasted potatoes make excellent sides.