Chef Janice W. Thomas
1 pound fresh asparagus
½ cup freshly grated parmesan
½ cup pine nuts
½ cup good extra virgin olive oil
1 clove garlic, crushed
1 Tbsp. fresh lemon juice
¾ tsp. sea salt
Snap off tough ends of asparagus. Place asparagus in a large soup pot of boiling water and par boil for 3-4 minutes until crisp tender, drain.
Plunge the asparagus into a ice water bath for 2 minutes to stop the cooking process and drain. Coarsely chop the asparagus.
Process the asparagus, cheese, pine nuts in a food processor and process until smooth.
Gradually add the olive oil until well blended and then add the garlic, lemon juice and salt. Process for about 1 minute or until smooth.
Toss with cooked, hot, drained pasta or spread on crostini and top with crisp smoky bacon.
We made a version of this in Italy last year at our Villa with the Mama of the house.
Delicioso
Makes 2 ½ cup
