Not sure what to do with those asparagus ends? Don't trash them- cook them! Here's a great recipe that features them as a tasty and thrify Pesto!
FOR THE PESTO
Ingredients
10 oz fresh asparagus stems
1/2 oz fresh basil
2 each fresh garlic cloves peeled
1/8 tsp kosher salt
3 Tbsp grated Parmesan cheese
2 Tbsp fresh lemon juice
1 cup fresh baby spinach
1/8 tsp ground black pepper
1/4 cup olive oil
Instructions
Cut the asparagus into small pieces, including the stems. Spears can be reserved for another dish. In a sauce pan, add 4 cups of water and bring to a boil. Add asparagus stems in for 10 minutes, or until very tender. Drain the water and let the asparagus cool.
In a food processor or blender, add 1/4 cup water plus all of the ingredients except for the oil. Use all of the basil including the stems. Stream in the oil slowly to emulsify. Process until it is smooth and has a pesto consistency.
Set Aside
FOR THE ENTREE
Ingredients
4 Tbsp asparagus stem pesto
7 oz fresh cauliflower
2 cups fresh button mushrooms quartered
6 oz fresh asparagus
3 Tbsp canola oil
4 each fresh garlic cloves peeled and sliced
1/4 tsp kosher salt
1/4 tsp ground black pepper
2 tsp fresh lemon juice
4 Tbsp shaved Parmesan cheese
4 tsp pine nuts
12 oz fettuccini pasta
1/4 tsp sea salt
Instructions
Prepare asparagus stem pesto according to the recipe and set aside. Bring 6 quarts of salted water to a boil and cook the pasta until the desired degree of
(about 7-10 minutes). Drain pasta and set aside.
Cut the asparagus in half lengthwise and into 1" pieces. Cut the cauliflower into bite-sized pieces, including stems. Prepare the rest of the vegetables.In a sauté pan heat the canola oil over high heat. Add the cauliflower and sear on all sides. Add the mushrooms and brown. Add the asparagus spears and garlic cloves and sauté for 3-5 minutes. Do not burn garlic. Add the asparagus pesto and fettuccini. Mix well to coat the ingredients and to warm the pasta through. Season with salt and pepper.
Divide the pasta mixture evenly between dishes. Drizzle the lemon juice over the top and garnish with shaved Parmesan and pine nuts.