Ingredients
For the pesto:
1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water
1/2 cup packed coarsely chopped fresh basil leaves
2 tablespoons pine nuts, toasted
1 tablespoon minced garlic
Grey salt and freshly ground black pepper
About 1 cup pure olive oil
1/2 cup freshly grated Parmesan

Instructions
Cut the cooked asparagus spears into thirds. Put in a food processor
with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan
as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil.
When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan.
Thin with water, if necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover,