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Prep time
5 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
An abundance of spring garlic last year led to this simple salad, which packs a punch of garlicky flavor. It's good warm or chilled. —Erin Jeanne McDowell
Ingredients
- Spring Garlic Pesto
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2
bulbs spring garlic
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2 cups
basil (56 g)
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1/4 cup
pine nuts, toasted (30 g)
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1/2 cup
olive oil, or more as needed (120 g)
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Salt and pepper, to taste
- Asparagus with Spring Garlic Pesto
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1 bunch
asparagus
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2
tablespoons olive oil (30 g)
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1/4 cup
water or broth (57 g)
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1/4 cup
spring garlic pesto (above), or more to taste
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Salt and pepper, to taste
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Grated Parmesan, as needed to garnish
Directions
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Process all ingredients for the pesto in a food processor or blender, adding olive oil as needed to make a smooth paste. Reserve until needed, covered with a thin layer of olive oil to prevent discoloration.
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Trim any rough pieces off of the asparagus. Heat the olive oil in a large saute pan over medium heat. Toss the asparagus in the oil until beginning to soften (1-2 minutes).
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Add the water and continue to toss the asparagus until it is cooked through and tender, 2-3 minutes more. Remove from heat. Season with salt and pepper. Toss with pesto and parmesan cheee.
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