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.
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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.