Asparagus Pesto-Gremolata

Exploring the Delights of 'Sparrow Grass'

Despite its long heritage, many folks are hesitant to try anything other than either steamed or grilled asparagus. While these are certainly delicious dishes, the Asparagus has more to offer! Here is one of my favorite recipes highlighting “sparrow grass” in delicious ways.

This pesto-gremolata is extremely versatile! It’s a great way to use the flavor of asparagus when you want try something other than the usual side dishes of blanched or grilled stalks. Use it as a “pesto” to dress up springtime pasta such as bowties, use it as an asparagus-flavored “gremolata” to top grilled salmon or simply tossed with grilled shrimp. If there’s any left over – add it to some mayonnaise to flavor a sandwich. The choices are endless!

1 pound asparagus, trimmed of woody stalks, cut into 1-inch pieces
4 tablespoons pine nuts
2 cloves garlic, finely minced
Grated zest of 1 lemon
½ cup grated Parmesan cheese
6 tablespoons extra virgin olive oil

1. Blanch the asparagus in simmering water until just tender, about 4 minutes

2. Drain and immediately plunge into an ice bath to stop the cooking and keep the green color bright.

3. Transfer the asparagus, pine nuts, garlic, and lemon zest into a blender or food processor and pulse to finely chop.

4. Add the Parmesan cheese and olive oil and purée until smooth. Season with salt and pepper.

Remember – friends always share delicious Berkshire-Style recipes that highlight the season’s best produce!