Ingredients:
3/4 cup parmesan cheese
1/2 tsp. freshly grated lemon zest
1 cup reserved cooking water see directions below
1 tsp. plus 1/4 cup olive oil divided
1 bunch Asparagus
1/4 tsp. salt
Directions:
Wash the asparagus. Cut off the tips and place them in a small bowl and set aside.
Snap about 1 inch off the bottom of the asparagus stalks and discard these pieces.
Cut the remaining stalks small enough to fit into either a food processor or blender and place in a pot of about 3 cups of boiling water.
Cook until slightly firm, about 8-10 minutes.
Drain, saving 1 cup of the cooking water.
Meanwhile, in a small skillet heat 1 tsp. of olive oil over medium heat. Add asparagus tips and saute them, shaking the pan occasionally, until cooked to your liking. (watch so they don't burn) Lower heat if necessary.
Remove from heat and set aside.
In a blender or food processor, combine the cooked stalks, remaining 1/4 cup of olive oil, 3/4 cup cheese, the lemon zest, salt and pepper and 1/2 cup of the reserved cooking water. Blend until smooth. Check the sauce for consistency. If you like it thinner, add a little more of the reserved cooking water and process again.
I usually double the batch and freeze half of the sauce.
Best served with penne like pasta. Top pasta servings with asparagus tips, more parmesan and lemon wedges squeezed over each serving.
3/4 cup parmesan cheese
1/2 tsp. freshly grated lemon zest
1 cup reserved cooking water see directions below
1 tsp. plus 1/4 cup olive oil divided
1 bunch Asparagus
1/4 tsp. salt
Directions:
Wash the asparagus. Cut off the tips and place them in a small bowl and set aside.
Snap about 1 inch off the bottom of the asparagus stalks and discard these pieces.
Cut the remaining stalks small enough to fit into either a food processor or blender and place in a pot of about 3 cups of boiling water.
Cook until slightly firm, about 8-10 minutes.
Drain, saving 1 cup of the cooking water.
Meanwhile, in a small skillet heat 1 tsp. of olive oil over medium heat. Add asparagus tips and saute them, shaking the pan occasionally, until cooked to your liking. (watch so they don't burn) Lower heat if necessary.
Remove from heat and set aside.
In a blender or food processor, combine the cooked stalks, remaining 1/4 cup of olive oil, 3/4 cup cheese, the lemon zest, salt and pepper and 1/2 cup of the reserved cooking water. Blend until smooth. Check the sauce for consistency. If you like it thinner, add a little more of the reserved cooking water and process again.
I usually double the batch and freeze half of the sauce.
Best served with penne like pasta. Top pasta servings with asparagus tips, more parmesan and lemon wedges squeezed over each serving.