Pinsa with lardo, burrata and pesto of green asparagus and wild garlic

Name: Pinsa with lardo, burrata and pesto of green asparagus and wild garlic
Ingredients: 450 g Green asparagus; Olive oil; 50 g pine nuts; Pepper; 100 g Parmesan; 2 units.items Asparagus; 50 g Livar lardo sliced; Salt; 2 units.items Mini burrata; 1 units.items pinsa base; 80 g Wild garlic

Pinsa with a pesto of green asparagus and wild garlic. Topped with Livar lardo, creamy burrata, and asparagus.

Ingredients

450gGreen asparagus

Olive oil

50gpine nuts

Pepper

100gParmesan

Salt

80gWild garlic

2units.itemsAsparagus

50gLivar lardo sliced

2units.itemsMini burrata

1units.itemspinsa base

Preparation

Blanch the asparagus and wild garlic. Cool them down in ice water to preserve the bright green color.
Put them in a blender.
Add the pine nuts, Parmesan, olive oil, and the pepper and salt. Blend finely.

Peel the asparagus. Place them in cold water and bring to a boil. Cook for 5 minutes until done. Cool them down.
Take the pinsa base and spread with the pesto.
Place the cooked asparagus, cut into pieces, on top. Bake for 4 min at 250°C.
Top with the lardo and burrata.