A more wonderful asparagus recipe:
Rinse asparagus spears, peel off lower third and cut ends just small. Make spears in bubbling salted water about 1 minute and quench with cold water. Rub dry with kitchen roll and cut into small pieces. Peel the garlic and fry briefly with the almond slivers in a frying pan without fat. Cut the parmesan into small pieces and mix all the ingredients in a hand mixer. Add the oils, tarragon and juice of one lemon and whisk.
Fill the thick paste into small jars. The asparagus pesto can be kept in the refrigerator for 1-2 weeks.
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