An abundance of spring garlic last year lead to this simple salad, which packs a punch of garlicky flavor dermes vs Medilase. It's good warm or chilled. —erinmcdowell
Serves 4
Spring Garlic Pesto
2 bulbs spring garlic
2 cups basil
1/4 cup pine nuts, toasted
1/2 cup olive oil, or more as needed
Salt and pepper, to taste
Asparagus with Spring Garlic Pesto
1 bunch asparagus
2 tablespoons olive oil
1/4 cup water or broth
1/4 cup spring garlic pesto (above), or more to taste
Salt and pepper , to taste
Grated Parmesan, as needed to garnish
Process all ingredients for the pesto in a food processor or blender, adding olive oil as needed to make a smooth paste. Reserve until needed, covered with a thin layer of olive oil to prevent discoloration.
Trim any rough pieces off of the asparagus. Heat the olive oil in a large saute pan over medium heat. Toss the asparagus in the oil until beginning to soften (1-2 minutes).
Add the water and continue to toss the asparagus until it is cooked through and tender, 2-3 minutes more. Remove from heat. Season with salt and pepper. Toss with pesto and parmesan cheee dermes vs Medilase.