This recipe was inspired by a recipe found in The Ultimate Guide to Preserving Vegetables by Angi Schneider
- 1 pound of asparagus, prepared
- 1 head garlic
- 1/4 cup + 2 tablespoons extra virgin olive oil
- Zest and juice of 1 organic lemon
- 1 teaspoon fresh thyme
- 1 teaspoon fresh oregano
- 2 tablespoons fresh chives, chopped
- 1/4 teaspoon salt
- 1/2 cup Romano cheese, grated
- Prepare asparagus by washing and snapping off the butt end. Set aside the tips for this recipe.
- Separate the garlic cloves from one head of garlic. Place in a small ramekin. Drizzle with olive oil. Cover and bake at 350 degrees F. for 20 minutes or until garlic skins become translucent and skins split. Remove from the oven. Allow to cool briefly. Remove the skins from the roasted garlic. Place the soft garlic into the bowl of a food processor or a blender jar.
- Pour the olive oil into the bowl with the garlic.
- Meanwhile, in a cast iron frying pan, add 2 tablespoons of olive oil. Heat over medium heat till just sizzling . Cut or snap asparagus into 1 to 2 inch pieces. Toss in frying pan with hot oil. Stir fry just until the asparagus is cooked through, yet remains tender-crisp.
- Remove cooked asparagus and oil from frying pan. Add to food processor bowl or blender jar.
- Juice and zest one lemon. Add the juice and zest to the food processor bowl. Add herbs and salt. Process on medium speed until mixture is smooth and creamy.
- Add Romano cheese. Continue processing until mixture has a smooth consistency.
- Use immediately or preserve by freezing for later use.
Use this as a pizza topping. Spoon over eggs. Serve it over rice. Use it to top a baked potato. Serve it over noodles.
The mild flavor of asparagus lends itself to many different cuisines. Use your creativity to change the herbs and spices to please your own palette.
Keywords: Asparagus, pesto