Asparagus is in Season!

Posted in Food by Sarah on June 3, 2010

Well!  It’s asparagus season.  I love getting vegetables when they are in season – they are so much more flavorful and delicious.  And asparagus, especially grilled (or broiled) in the summertime is a classic.

Here’s a twist on asparagus that might help you enjoy asparagus in more unusual places, like a sandwich, or on top of some pasta.  And, it’s from our favorite “How to Cook Everything” author, Mark Bittman.  Let me know if you try it out!  (I will too!)

Asparagus Pesto

Asparagus Pesto

Recipe creditMark Bittman The New York Times


  • Salt
  • 1 pound asparagus, trimmed and cut into 2-inch segments
  • 1 clove garlic, or more to taste
  • 1/4 cup pine nuts
  • 1/4 cup extra virgin olive oil, or more as desired
  • 3/4 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
  • Juice of 1/2 lemon, or to taste.
  • 1/2 tsp. salt


  1. Bring a large pot of water to a boil and salt it.
  2. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes.
  3. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
  4. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of extra virgin olive oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid.
  5. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining extra virgin olive oil and a bit more of the reserved cooking liquid to moisten if necessary.
  6. Add the lemon juice and season with salt and pepper to taste
  7. Pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).
time:  20 mins

yield: 4-6 servings


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