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Asparagus with a Twist

Delicious Spring Veggie dish with a delicious twist!

Course Side Dish
Keyword #dairyfree, #keto, #lowcarb, #realfood, #whole30, gluten-free

Ingredients

  • 24 asparagus spears blanched or steamed until just cooked
  • Black pepper Pesto recipe to follow
  • Optional: Parmesan cheese grated
  • Black Pepper Pesto
  • 1 large clove garlic or more if you LOVE garlic!
  • ½ cup toasted pine nuts or your favourite nut
  • ½ cup washed Italian parsley leaves
  • ½ cup washed curly parsley leaves
  • 1 ½ teaspoons coarsely ground black pepper
  • ¾ cup virgin olive oil

Instructions

Make a Vinaigrette with the following

  1. 1 cup extra virgin olive oil
  2. ¼ cup red wine vinegar
  3. ¼ cup black pepper pesto (see #1)
  4. 1. Put all of the pesto ingredients except the olive oil in a food processor and pulse a few times. Now, with the machine running, slowly pour in the oil. The pesto should be slightly coarse. Adjust seasonings to taste.
  5. 2. Mix all the vinaigrette ingredients together and chill, covered.
  6. 3. Arrange 6 spears of asparagus on each of 4 plates.
  7. 4. Whisk the pesto-infused vinaigrette and spoon a small amount over the asparagus.

  8. Sprinkle with shaved or grated Parmesan cheese --if using

Recipe Notes

Serves 4 - 6

Adapted from:  Norman Van Aken’s Feast of Sunlight, by Norman Van Aken (Harvard Common Press, 1997)