Green asparagus salad with white chocolate pesto

White chocolate pesto:

Chop the white chocolate and optionally melt over a bain-marie. Toast the pine nuts in a pan without oil. Peel the garlic cloves and cut into smaller pieces. In a blender, combine the melted white chocolate, roasted pine nuts, garlic, grated Parmesan and lemon juice.

While blending, slowly add the olive oil and rapeseed oil until the pesto has reached the desired consistency. Add the basil at the end and blend briefly to prevent the pesto from becoming bitter. Season to taste with salt and pepper. If the pesto is too thick, simply add more oil.

Asparagus salad:

Wash the green asparagus and cut off the woody ends. Cut into bite-sized pieces as desired. Add the salt and sugar to the boiling water. Blanch the asparagus for about 2-3 minutes until it is slightly tender but still crunchy. After removing, rinse with cold water to keep it crisp and preserve its green color.

Wash, clean and slice the strawberries. Place the asparagus and strawberries in a bowl and mix with the white chocolate pesto. Arrange the salad on a plate and garnish with sprouts and rapeseed oil.