Monday, May 10, 2010
Toss with cooked pasta, or spread on crostini and top with chopped tomatoes and bacon.
Prep Time: 18 minutes
Yield: Makes about 2 1/2 cups
1 pound fresh asparagus
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts
1/2 cup olive oil
1 garlic clove
1 tablespoon lemon juice
3/4 teaspoon salt
1. Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
2. Plunge asparagus into ice water to stop the cooking process; drain. Coarsely chop asparagus.
3. Process asparagus, cheese, and remaining ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed.
Southern Living, MARCH 2010