Asparagus with Spring Garlic Pesto

By Erin McDowell
April 7, 2010
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Author Notes: An abundance of spring garlic last year lead to this simple salad, which packs a punch of garlicky flavor. It's good warm or chilled.Erin McDowell

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, 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.

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Vegetable|Side|Gluten-Free|Make Ahead|Vegetarian|Spring