Make Ahead

Asparagus with Spring GarlicĀ Pesto

April  7, 2010
5 Stars
Photo by Mark Weinberg
Author Notes

An abundance of spring garlic last year led to this simple salad, which packs a punch of garlicky flavor. It's good warm or chilled. —Erin Jeanne McDowell

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4
  • Spring Garlic Pesto
  • 2 bulbs spring garlic
  • 2 cups basil (56 g)
  • 1/4 cup pine nuts, toasted (30 g)
  • 1/2 cup olive oil, or more as needed (120 g)
  • Salt and pepper, to taste
  • Asparagus with Spring Garlic Pesto
  • 1 bunch asparagus
  • 2 tablespoons olive oil (30 g)
  • 1/4 cup water or broth (57 g)
  • 1/4 cup spring garlic pesto (above), or more to taste
  • Salt and pepper, to taste
  • Grated Parmesan, as needed to garnish
In This Recipe
  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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I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too:

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marymary June 11, 2014
Mmmmm. You had me at asparagus, garlic and pesto.