Asparagus Pesto

It's almost the summer squash quandary. What to do with too much? Only this time of year it's asparagus. And not stuff you've grown, but the incredibly inexpensive stalks you've bought at your local market.

I bought a couple of big bunches for Easter dinner...and then promptly forgot to cook them. So, faced with an overabundance of the stuff, I pulled this recipe out of that hat. (Or, to be more precise, Southern Living.)

I whipped up a batch and promptly put it to use in a homemade pizza with refrigerated crust, mozzarella cheese and slow-roasted tomatoes. Perfection.

But you could also spread it on (or stuff it in) chicken breasts. On toasted baguettes slices. Stirred into pasta. Even whisked into a vinaigrette. Whatever...just make it.

Asparagus Pesto
From Southern Living.
Makes about 2 1/2 cups.
1 pound fresh asparagus
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts
1/2 cup olive oil
1 garlic clove
1 tablespoon lemon juice
3/4 teaspoon salt

Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3 to 4 minutes or until crisp-tender; drain.

Plunge asparagus into ice water to stop the cooking process; drain. Coarsely chop asparagus.

Process asparagus, cheese, and remaining ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed.