Asparagus with Basil Pesto

Recipes
Written By Garette Christie

2 cups fresh asparagus, 

coarsely chopped 1-4-1/2 cup filtered water 

Basil Pesto 

  • 1 medium bunch or 1 cup tightly packed basil leaves 

  • 1 medium clove garlic 1/8 cup of water 

  • 1 tablespoon white miso, low sodium (optional) 

  • ¼ cup pine nuts 

Wash basil by swishing leaves in water and dry in salad spinner or between paper towels. Turn on food processor and drop in garlic until minced. Turn off food processor and add basil. Continue processing, adding water, miso and nuts until mixture is creamy but not completely smooth. Store pesto in refrigerator in a jar covered with a thin layer of water on top. 

Asparagus 

Heat a saucepan over medium heat. Add the asparagus and cook, stirring gently until bright green, 3 to 4 minutes. Add the water, cover, and simmer just until the asparagus is tender-crisp, 1 to 2 minutes more. Transfer the asparagus to a serving bowl or individual plates. Spoon the pesto over it and serve immediately.


Garette Christie
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