Asparagus Pesto

Sometimes when you're on a budget, you have to cook with what's fresh. A couple days ago, I had set out to the grocery store with one type of dish in mind, but immediately I noticed a huge display of gorgeous asparagus. Not the thin, sad kind that's flown in from Argentina, but the kind grown right here in California. I thought for a second. Yes, it's early April! Asparagus season had begun. My mind then turned to one of my favorite asparagus dishes - asparagus pesto.

Everyone knows about traditional pesto (pesto genovese) made with garlic, basil, olive oil, crushed garlic, and Parmesan cheese. But that's only one kind of pesto, albeit the most familiar.

It turns out that pesto is just the generic term for anything made by pounding. It can actually be made with any number of ingredients. For instance, there are cilantro pestos, sun-dried tomato pestos, and olive pestos.

Well, this is asparagus pesto. The best part? It takes only thirty minutes to prepare. And when you're done, you have a sauce that is distinctive and different. It's also something that can be used for weeks (it freezes well) on any number of dishes.

Sandwiches? Check.
Pasta? Of course.
Dip for vegetables? Why not.
Straight out of the bowl? I won't tell anyone if you don't.

The first thing you want to do is take your asparagus and trim off the tough, dry ends near the bottom. You can use a knife or just break them off. Cut the asparagus into inches-long pieces, diagonally. It doesn't really have to be pretty, since you're going to pulverize it anyway. 

Meanwhile, bring a pot of water to a rolling boil. Once boiling, salt the water and drop the spears into the pan. Cook for 3-5 minutes, until the spears are tender. You want to keep everything pretty bright green and be careful not to waterlog the asparagus or overcook it. 

Drain under cool water to stop the cooking process. Save some of the asparagus tips for garnish later and set the rest aside.

Now, set a large skillet to medium heat. Take the pine nuts and put them in a single layer on the skillet. Heat the pine nuts, stirring occasionally. You'll notice they are done when the pine nuts are fragrant and lightly browned. 

Alternatively, you can skip heating the entire batch of pine nuts and just heat a small handful for garnish later. It's completely fine to use un-toasted pine nuts in the pesto. 

If you heated the pine nuts, you will use 3/4 cup for the pesto paste and the rest will be reserved as garnish. 

Now, take out your food processor. 

Add the asparagus (remember to reserve some tips!), spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to the food processor. 

Puree the mixture. While the motor is running, drizzle in a little olive oil - about 1/4 of a cup. Do this until a paste forms. If the mixture looks too thick, take some of the asparagus cooking water and add it. Now, add the lemon juice and salt. Taste and adjust seasoning as needed.

Now you should have a bright green and very flavorful pesto paste. You can stop here and do with it what you want.

But, I have a couple nice uses for the pesto. It's actually a little like a Choose Your Own Adventure. You can go heavy on the pesto (first option) or light on the pesto (second option). Of course, unlike Choose Your Own Adventure games, in the end, you'll be in the same place either way. 

Asparagus Pesto with Pasta

What's more traditional than mixing pesto than pasta? Well, maybe something. Who knows. I'm not Italian. 

Take a large pot filled with water and bring it to a boil. Salt the pasta water and cook the pasta until just tender. Drain and toss immediately with as much or as little pesto as you want. 

Arrange some reserved asparagus spears on top of the pasta. Spread some toasted pine nuts on top for a nice crunch. The fish is optional. Enjoy!

Asparagus Pesto with White Fish

You can really do this with anything. Fish, chicken, tofu - whatever. I've done with all three. Grill the chicken, tofu, or fish any way you want.

Here's what you can do for halibut: Briefly pan sear a piece of halibut and finish it in the oven. Then, put on a dollop of pesto and spread some of the toasted pine nuts on top. Then, arrange the reserved asparagus spears on top of the pesto. 

Serve with a nice mixed green salad and enjoy!

Wine pairing? The flavors here are strong. I recommend a crisp white wine. But I'm just a law student with a penchant for cooking, so take that for what it's worth. 

INGREDIENTS

1 bunch asparagus (around 1lb), tough ends trimmed and cut into pieces diagonally

3 handfuls baby spinach leaves

1-2 cloves garlic, peeled

3/4 cup freshly grated Parmesan cheese

1 cup pine nuts (3/4 cup for pesto, toasted or untoasted; 1/4 cup for toppings and garnish, toasted)

1/4 cup extra-virgin olive oil

Juice of 1/2 lemon, or to taste

1/2 teaspoon fine-grain sea salt