When the lovely peeps at the Australian Asparagus Council sent me some lovely spears to welcome in spring and the start of the local asparagus season, I decided to come up with as many different ways of using these healthy little veggies as I could.
I originally made this asparagus pesto to go with pasta, but it works equally well as a dip or as a spread for meat, fish or other vegetables. The recipe makes about 1 1/2 cups and will keep in the fridge for a couple of days. I put it in a jar and cover the top with olive to “seal” it in.
I bunch of medium asparagus spears cut into 5 cm lengths
The green shoots from three young garlic bulbs, or two garlic cloves, crushed.
1/4 cup pine nuts
1/2 cup finely grated Parmigiano Reggiano
1/4 cup extra virgin olive oil
Freshly ground black pepper
Handful of basil leaves
Blanch the asparagus and garlic shoots for 2 mins, then refresh in cold water.
Blitz all of the ingredients in a food processor or with a stick blender until it reaches a consistency you are happy with. Chunkier pestos are good as dips and spreads, whilst finer mixtures work well with pasta.