I have mixed feelings about asparagus season. I'm excited that anything besides squash will be at the market, but overwhelmed with endless recipe planning around these vibrant green stalks. A great way to soothe this locavore angst is by making asparagus pesto. It highlights the bright flavours of the asparagus. Plus, it's very versatile: Use it as a main for pasta or to top chicken and fish, serve it as a dip or spread it on sandwiches. Best of all you can whip through bundles of asparagus with the simple pulse of the food processor.
Read original article
You are viewing an Accelerated Mobile Webpage Opens in a new window.