Lightly roast the pine nuts in a pan without oil. Tip: Feel free to try other seeds or nuts for your pesto. It doesn't always have to be pine nuts, e.g. Almonds, walnuts.
Wash the green asparagus well and cut off the woody ends.
Cook the asparagus in a saucepan with hot water, a pinch of salt and sugar, and a lemon slice.
Process herbs, roasted pine nuts, asparagus, olive oil and parmesan in a blender into a pesto. If necessary, add a little more olive oil or a dash of asparagus water.
Season to taste with freshly ground salt and pepper and lemon zest.
The pesto is kept in a clean, sealed mason jar for at least 1 week. You can also simply freeze the asparagus pesto in portions.