Asparagus Pesto

Yield: Makes 6 servings

Ingredients

1 lb. asparagus

1/4 cup pine nuts

2 or 3 cloves medium garlic

1/2 teaspoon salt

1/2 cup extra-virgin olive oil

2 ounces freshly grated Parmigiano-reggiano cheese (about 2/3 cup)

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Nutrition Facts

Yield: Makes 6 servings

Approximate Nutrient Content per serving:

Calories: 255

Calories From Fat: 225

Total Fat: 25g

Cholesterol: 7mg

Sodium: 380mg

Total Carbohydrates: 3g

Protein: 8g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Have a bowl of ice water ready. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips.

In a steamer set over boiling water, steam the asparagus stalks, covered 4 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute.

Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry.

In a food processor, pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a large bowl and stir in Parmigiano-reggiano.

Please note that some ingredients and brands may not be available in every store.

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