When my son was very young he was a binge eater. One fall he ate tomatoes and apples. Just tomatoes and apples. The following winter it was ground beef.
But after a full spring o...
1. Cut the asparagus in large pieces and place them in a large pot. Add just enough water to barely cover and bring to a boil over high heat.
2. Reduce the heat to medium, cover and boil the asparagus gently until they are fork-tender, about 10 minutes for slender asparagus, longer for thick ones. Reserving the cooking water, drain the asparagus.
3. Place the asparagus in a food processor along with ¼ cup of the reserved cooking water and the garlic. Add the pine nuts, if using, the oil, lemon juice and salt to taste and pulse to combine. If necessary, add a bit more cooking water to get a smooth pesto.
NOTE: The asparagus pesto holds in the freezer for 8 to 12 months. Add salt and pepper as you use the pesto (seasoning loses its oomph when frozen).
All recipes are from The Kitchen Ecosystem by Eugenia Bone (Clarkson Potter, 2014).
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