spring green

I adore asparagus in the spring. It is perfectly skinny and tender and beautiful just like those girls we hate!

A twist on the typical. I served it tossed with linguine, spinach, and mushrooms. It would also be tasty on toast points.
Asparagus Pesto
adapted from Southern Living

1 pound fresh asparagus
5 leaves of basil
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

Boil water. Prepare another large bowl of ice water. Cut asparagus into thirds. Cook asparagus in water to cover 3 to 4 minutes or until bright green; drain.

Plunge asparagus into ice water to stop the cooking process; drain.

Process asparagus, basil, cheese, and remaining ingredients in a food processor until smooth.