Asparagus Pesto

I found another recipe in the New York Times that looked both interesting, and more importantly, easy. Asparagus pesto! I didn't follow the recipe exactly, but it proved a good starting point.

I broke off the tough ends from about three pounds of asparagus. I cut the spears in half and boiled them for about ten minutes. Just until tender, but not mushy.

After draining the asparagus I put them in the food processor and added a couple handfuls of filberts, some garlic, grated Parmesan cheese and a little salt. I turned on the processor and slowly drizzled some olive oil in until the mixture was the consistency I was after. To be honest, I didn't know the consistency I was after. It was about a quarter cup of oil though.

To serve, I offered the pesto in a bowl with slices of baguette. It was scrumptious.

Bon appétit!