Asparagus with pesto and ewes' milk cheese

Babiche Martens

Pesto

1 ½ cups	Extra virgin olive oil
1 cup	Basil leaves (Main)
3 Tbsp	Pine nuts
2	Garlic cloves
50 g	Parmesan cheese, grated

Ingredients

200 g	Broad beans
24	Asparagus spears (Main)
2 Tbsp	Olive oil
200 g	Ewe's milk feta (Main)

Directions

1. To make the pesto put the basil, oil, pine nuts and garlic in a food processor and blend. Scrape out into a bowl and add the cheese, then taste for seasoning. If not using immediately the pesto can be put into a jar and covered with a film of olive oil.
2. Boil the broad beans, drain, cool and peel.
3. Snap off the ends of the asparagus, heat a pan, add the oil and then the asparagus, season with salt and freshly ground pepper, cover and let cook gently for 5 minutes. Set aside.
4. To serve, arrange the asparagus on plates or one platter, add the broad beans, spoon over the pesto and crumble the cheese, add a grind of black pepper and a sprinkling of salt.