Asparagus with Spring Garlic Pesto

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, as needed to garnish

1. 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.
2. 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).
3. 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.