Asparagus with Spring Garlic Pesto

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Asparagus puts on a sexy new dress.

Lovers of asparagus all appreciate in its purest forms: roasted, pan-fried, mixed with a little cream for soup -- nothing fancy, lady! But once in a while, even a spring vegetable wants to put on a sexy dress and go out for the evening. So I bring you asparagus with pesto, a one-two-three costume change for the best stuff in the market. 

This dish bellows, “Hello spring!” You’ve got young garlic, (although I used two cloves, friends, not two BULBS) you’ve got basil -- now going crazy on the dance floor of everyone’s porch pots -- and of course the stalks in question. If for some reason your blender or food processor is not working well, it doesn’t even matter because this pesto is yummy in a chunky form. Use good olive oil if you have it; it makes a difference. We can discuss this issue of the cost and procurement issues of pine nuts another time. 

Asparagus with Spring Garlic Pesto by erinmcdowell

Serves 4

Spring Garlic Pesto

2 bulbs spring garlic
2 cups basil
1/4 cup pine nuts, toasted
1/2 cup olive oil, or more as needed
Salt and pepper, to taste

Asparagus with Spring Garlic Pesto

1 bunch asparagus
2 tablespoons olive oil
1/4 cup water or broth
1/4 cup spring garlic pesto (above), or more to taste
Salt and pepper, to taste
Grated Parmesan cheese, as needed to garnish 

See the full recipe (and save and print it) here.

Photo by Mark Weinberg