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Asparagus with Spring Garlic Pesto

Serves 4

Spring Garlic Pesto:

  • 2 bulbs spring garlic
  • 2 cups basil
  • 1/4 cup pine nuts, toasted
  • 1/2 cup olive oil, or more as needed
  • salt and pepper, to taste

Asparagus with Spring Garlic Pesto:

  • 1 bunch asparagus
  • 2 Tbsp olive oil
  • 1/4 cup water or broth
  • 1/4 cup spring garlic pesto (above), or more to taste
  • salt and pepper, to taste
  • grated parmesan cheese, as needed to garnish

  • 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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