There are many ways to cook asparagus; my favourite is on the grill with lots of smoky flavour, especially when they’re tossed with a batch of a quick and tasty variation of pesto.
Yield: Serves 4 - 6
a large bunch flat leaf parsley
1/2 cup grated Parmesan cheese
1/2 cup sliced almonds
a few splashes best olive oil
a sprinkle or two sea salt and freshly ground pepper
1 or 2 bunches fresh asparagus, woody ends trimmed
more splashes of your best olive oil
lots of sea salt and freshly gound pepper
For the pesto, simply purée the parsley, cheese, almonds and oil in your food processor until the mixture is smooth. Add just enough oil to help the mixture form a smooth purée; it’s at its best somewhere between chunky and runny.
Taste it and season with salt and pepper. The pesto will keep in the refrigerator for a week or so.
Preheat your grill on its highest setting.
Toss the asparagus spears with a splash or two of olive oil and season them with lots of salt and pepper. Carefully place them on the hot grill, rotating them as they begin to cook. They’re done when they’re slightly charred and tender.
Arrange them on a serving platter and drizzle with lots of parsley pesto.
Try adding a green onion or two to the pesto. You may use pine nuts instead of almonds.