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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 cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ¼ cup black pepper pesto (see #1)
  • 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.
  • 2. Mix all the vinaigrette ingredients together and chill, covered.
  • 3. Arrange 6 spears of asparagus on each of 4 plates.
  • 4. Whisk the pesto-infused vinaigrette and spoon a small amount over the asparagus.
  • Sprinkle with shaved or grated Parmesan cheese --if using

Notes

Serves 4 - 6
Adapted from:  Norman Van Aken’s Feast of Sunlight, by Norman Van Aken (Harvard Common Press, 1997)