Asparagus with Corriander Pesto and Soba
A yummy noodle dish that makes the most of fresh spring asparagus.
- 2 bunches asparagus
- 1 large bunch corriander
- juice of 1 lime
- 1⁄2 c roasted macadamias or cashews
- 1 clove garlic
- 3 anchovies (optional)
- 1⁄4 tsp chilli powder (or 1 tsp chopped fresh chilli)
- 4 T olive oil
- 1 packet soba noodles
- 1 medium red onion
Carefully wash the asparagus to remove any grit. Snap the tough ends off. Slice in half crosswise and lengthwise, then blanch the asparagus in boiling water for 1 minute, refreshing in a bowl of cold water.
Wash the corriander, and cut off the roots. Place the leaves and the stems into a food processor with the roasted nuts, the anchovies, lime, chilli, oil and crushed garlic. Blend until smooth, adding more oil or lime juice if necessary and season to taste.
Cook the soba noodles according to packet directions, then drain well. Peel the onion, then chop in half, and into slices. In a wok, heat 2 tablespoons of oil, then add the onion and asparagus, stirring over a high heat to cook it quickly. Add the pesto and mix through, then add the noodles and mix to combine. Serve immediately, or cool to serve at room temperature.