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
Ingredients
Spring Garlic Pesto
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2
bulbs spring garlic
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2
cups basil
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1/4
cup pine nuts, toasted
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1/2
cup olive oil, or more as needed
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Salt and pepper, to taste
Asparagus with Spring Garlic Pesto
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1
bunch asparagus
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2
tablespoons olive oil
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1/4
cup water or broth
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1/4
cup spring garlic pesto (above), or more to taste
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Salt and pepper, to taste
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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.
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Photo by Mark Weinberg
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