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
Ingredients
- 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
Directions
-
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.
-
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).
-
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.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.
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