Finely chop the basil, garlic and pine nuts individually and finely grate the Parmesan. Mix everything in a mortar, add a little salt and gradually add the olive oil.
Remove the peel from the asparagus spears and cook them on the stove, let them drain properly, place them in four portions on a baking tray greased with forty grams of butter, spread with pesto and sprinkle with the grated Emmental.
Bake briefly at 200 °C.
To prepare the sauce, bring the whipping cream to a boil, lightly boil it and add the cold pieces of butter. Add the sparkling wine and season with salt and pepper.
Serve with boiled potatoes on the table.
Our tip: Did you know that asparagus has hardly any calories and is therefore a very light vegetable?
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