The gorgeous nutty flavour of the pale asparagus has a luxurious texture and taste to it that pops up in stores during spring time. I love eating asparagus on warmer days and since we have had an amazing summer thus far, asparagus has been big on our menus. White asparagus tastes amazing whether grilled or cooked in a bit of butter, but the classic gentle boil never seems to fail. Instead of pairing it with traditional hollandaise or parma ham, try this refreshing mint pesto topped with creamy avocados and pomegranate seeds. I love this recipe as it lets simple ingredients speak for themselves and it takes such a short time to make, making it a spectacular,  no fuss, summer lunch!

Asparagus ingredients

• bunch of white asparagus
• 1 large avocado
• pomegranate seeds
• chopped basil, parsley or mint
• ground black pepper/pinch of salt

Remove the hard wooden parts from the ends of the asparagus. Bring some water to boil in a large pan, place the asparagus into it and simmer for about 3-4 minutes. Place the asparagus on some kitchen paper to remove any excess water. At this point have the mint pesto made. Place the asparagus on a plate, add some avocado slices and a generous drizzle of pesto. Add some chopped basil,mint or parsley and lots of pomegranate seeds. Lastly, add a pinch of maldon salt and ground black pepper.

Mint Pesto

• 4 cups mint leaves
• 2 tablespoons pine seeds
• 2 garlic cloves minced
• Juice 1 lemon
• salt/ground black pepper
• about 1/3 cup olive oil
• 1/3 cup parmesan cheese

Blend all the ingredients into a smooth paste. You may need to pulse the blender a few times to mix all the ingredients.