Ingredients
- 1 cup water
- ½ cup buckwheat groats, rinsed
- 8 asparagus spears
- 2 tablespoons grated Parmesan cheese (Optional)
Why This Recipe Is So Good
Pro Cooking Tips
- Blanch the asparagus quickly to keep it tender-crisp and bright green.
- Use fresh basil and good-quality olive oil for the best pesto flavor.
Step 1
Bring a cup of water to a boil in a saucepan. Once it's boiling, add the buckwheat, give it a quick stir, then turn the heat down and let it simmer gently for about 8 minutes, until the grains are tender but still have a bit of bite.
Step 2
While the buckwheat is cooking, set up a steamer by filling a saucepan with water just below the steamer basket. Bring the water to a boil, then pop in the asparagus. Cover it and steam for anywhere between 2 to 6 minutes, depending on how tender you like your asparagus. Once done, take it out and chop into half-inch pieces.
Step 3
In a bowl, mix the steamed asparagus with the pesto until everything is nicely coated. Add the cooked buckwheat to the bowl and toss it all together to combine the flavors.
Step 4
To finish, sprinkle some Parmesan cheese over the top and give it one last gentle toss before serving.
