Asparagus with Spring Garlic Pesto
Erin Jeanne McDowell
Photo by Mark Weinberg
- Serves
- 4
- Prep Time
- 5 Minutes
- Cook Time
- 15 Minutes
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.
Ingredients
Spring Garlic Pesto
- 2 bulbs spring garlic
- 2 cup 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
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Directions
Instructions
- Step 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.
- Step 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).
- Step 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.