I am a huge fan of this skinny, little, green vegetable
It is wonderful no matter how it is cooked:
roasted, sauteed, added to pasta, eggs or
even as a topping on pizza.
Tonight I made Asparagus Pesto
1 pound pasta of your choice
1 pound asparagus
1/4 cup of pine nuts, hazelnuts, sunflower seeds
2 medium garlic cloves
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)
Wash and cut the ends from asparagus.
Cut asparagus into 2-inch pieces.
Steam the asparagus stalks, covered, 4 minutes.
Transfer asparagus to ice water to stop cooking.
Drain asparagus well in a colander and pat dry.
In a food processor pulse nuts and garlic,
asparagus with salt until finely chopped.
And oil and pulse until coarsely chopped.
Transfer pesto to a bowl and stir in Parmigiano-Reggiano.
Cook pasta in boiling water until al dente.
Reserve 1/3 cup pasta cooking water
Drain pasta in a colander.
Add pasta and reserved cooking water to pesto,
tossing to coat, and season with salt and pepper.