Just arrived: the perfect late-Spring pasta sauce. Just when you thought you’d seen all the asparagus recipes on earth, here comes this lovely green, velvety blanket of verdant spring-ness to cover your pasta, fish or chicken – schlurp! If you are lucky enough to have aged goat cheese, toss some of that grated goodness in to replace the parm.
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 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) Bring a large pot of water to a boil and salt it. Add asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some cooking liquid, and let asparagus cool slightly.
2) Transfer asparagus to a food processor and add garlic, pine nuts, 2 tablespoons of oil, Parmesan, a pinch of salt and, if needed, a couple of tablespoons of the cooking liquid. Process mixture, stopping to scrape down sides of container as necessary, and gradually add remaining oil and a bit more of reserved cooking liquid to moisten if it is needed. Add lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken. The pesto can be refrigerated for up to 1 day. Yield: 4 to 6 servings.