June 8th, 2011
There has been so much fresh, gorgeously green and crisp asparagus this year, it has been hard to keep up.
Peel it for a salad, steam it , slice it and fry it with chilies, roast it with balsamic, grill it with meyer lemons, sauté and top with a creamy poached egg. The possibilities of fresh Asparagus are endless and delicious!!
This time it was a pesto. Asparagus Pesto.
Simple, fresh and delicious. You could use this as a dip or spread, or I tossed the asparagus pesto with bucattini and some freshly grated parmesan. I also saved a few of the asparagus tips after they were blanched because they made such pretty garnish.
It is like a week night meal in 15 minutes on its own, or would be amazing paired with salmon, halibut or shrimp.
Take advantage of the last of the fresh, local asparagus while it is still in season and try this easy pesto!
Asparagus Pesto, makes about 2 ½ cups
1 lb asparagus, tough ends cut off
2 cloves garlic
1/3 cup walnuts
¼ cup olive oil
¼ cup lemon juice
Kosher salt to taste
Cut the asparagus into pieces and set aside.
Bring a large pot of salted water to a boil.
Place the asparagus in the boiling water and prepare a bowl of ice water.
After a minute, drain the asparagus and plunge into the ice bath.
In the bowl of a food processor, combine the garlic and walnuts.
Add the asparagus, oil and lemon juice.
Pulse until the asparagus pesto is thick and still has some texture to it.
Season to taste with Kosher salt.
(If serving with pasta, you will need 1 lb.) Cook according to manufacturers directions, toss with pesto and top with shredded parmesan.