Asparagus Pesto Recipe

• 1 lb asparagus
• 1/4 c. pine nuts
• 2 x or possibly 3 medium garlic cloves
• 1/2 tsp salt
• 1/2 c. extra-virgin extra virgin olive oil
• 2 ounce freshly grated Parmigiano-reggiano cheese (about 2/3 c.)

1. Have a bowl of ice water ready.
2. Trim woody ends from asparagus.
3. Cut asparagus stalks crosswise into 2 inch pcs, reserving tips.
4. In a steamer set over boiling water, steam the asparagus stalks, covered, 4 min.
5. Add in reserved asparagus tips and steam, covered, till just tender, about 1 minute.
6. Immediately transfer asparagus to ice water to stop cooking.
7. Drain asparagus well in a colander and pat dry.
8. In a food processor, pulse pine nuts and garlic with salt till finely minced.
9. Add in asparagus and oil and pulse till asparagus is coarsely minced.
10. Transfer pesto to a large bowl and stir in Parmigiano-reggiano.

asparagus, pine nuts, garlic, salt, extravirgin extra virgin olive oil, cheese

Taken from cookeatshare.com/recipes/asparagus-pesto-70957 (may not work)