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Charred Asparagus, Cauliflower, and Fettuccine With Asparagus End Pesto

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!



  • 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


  • 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



  • 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


  • 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