ingredient spotlight: asparagus
Pesto is one of our favorite sauces for quick meals and easy entertaining. It can be made with just about anything: try it with kale, spinach, arugula, or any fresh herb like cilantro, mint, or parsley (or of course, basil). You can double the batch and have it ready all week. It's great served over fish, stirred into pasta, served on top of scrambled eggs, or spread on a sandwich.
- 1/2 bunch fresh asparagus, ends trimmed
- 1 small clove garlic, roughly chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons freshly grated Parmigiano-Reggiano, or to taste
- 2-4 tablespoons extra virgin olive oil
- Cut asparagus into 1-inch pieces. Bring a steamer pot of water to simmer. Add asparagus in basket and cook until bright green, 3-5 minutes. Remove with a slotted spoon and set aside.
- Once cooled, transfer to a food processor along with garlic, salt, pepper, and Parmigiano-Reggiano. Slowly stream in 2 tablespoons olive oil and process until smooth, adding in more olive oil as necessary until you have a paste. Transfer to a bowl, cover and refrigerate until ready to use.
Makes approximately 1 cup.
miso vegetables + tofu from Heidi Swanson
pasta salad with asparagus, mushrooms + lemon parsley dressing from Feasting at Home
for more great recipes like asparagus panzanella with grilled lemon dressing, asparagus with crispy crumbs, and white fish niçoise, download our spring ’16 issue. all back issues are ON SALE at 1/2 OFF!