Ingredients:

• Schnitzer Gluten-Free Focaccia (1 pack = 4 pieces)
• 4 stalks of green asparagus
• A handful of strawberries
• ½ roll of goat cheese / chèvre
• Pine nuts

For the mint pesto:

• 1 bunch of fresh mint
• A small handful of pistachios
• A little grated Parmesan
• Olive oil & a splash of lemon or orange oil
• Salt & pepper

Preparation:
Peel the asparagus and steam in a pan with salt, sugar, and a little water for 10 minutes. Then, cut into slices. For the pesto, pluck and wash the mint leaves and place them in a blender. Add the pistachios, grated Parmesan, olive oil, lemon or orange oil, salt, and pepper. Add chili if you prefer a bit more heat. Pulse briefly to mix. Toast the focaccia halves in a grill pan and then spread with the mint pesto. Slice the goat cheese roll and strawberries, and arrange on the focaccia along with the asparagus. Finally, top with toasted pine nuts and a little freshly ground pepper – your delicious and colorful “spring focaccia” is ready!