Asparagus Pesto

The springtime hits, and I go asparagus crazy.  Well, nature goes asparagus crazy, I suppose, but I take full advantage.  There is just something about those perfect, thin little stalks that scream spring.  When they start showing up at the farmers' market, in our CSA box, and just about everywhere, I know it's smooth sailing from here on out.  Smooth sailing if you enjoy pleasantly warm weather, which I happen to.  (But I wouldn't say no to a snowstorm either.  There's just less asparagus during a snowstorm.)

Asparagus is not only delicious, it's easy.  You can eat it raw, or you can steam it for a scant two or three minutes for that perfect crunch.  It is, unfortunately, easy to overshoot and wind up with mushy asparagus, and no one likes mushy asparagus (unless you have no teeth).  But just blend it with broth and cream, pretend you meant to make a soup all along, and no one will be the wiser.

I have been known to put asparagus in quiche with some feta, crepes with brie and mushrooms, couscous salad with tomatoes, and frittatas all alone.  But this pesto is really genius, especially if you are a little overzealous in your asparagus acquisition.  It's also a useful trick if you have some vegetable-averse people in your life.  Anything tastes good when blended with cheese, oil, and nuts!

We may have ushered in spring with a few holidays several weeks ago, but now we know it's here.  So open the windows, smell the flowers, and eat some asparagus.

Asparagus Pesto
Makes about 1 1/2 c

1 bunch asparagus (about 12 oz), trimmed and cut into 1-inch pieces
1 clove garlic
1/2 c grated Parmesan
1/3 c olive oil
1/4 c toasted almonds
1 T chopped parsley
salt and pepper

Dump everything except olive oil into a food processor.  Blend while adding a slow stream of the olive oil until the consistency of pesto.  Season with salt and pepper.  Serve over pasta, on sandwiches, or as a salad dressing.