Cooking with Rena Lee

Tips: One serving idea is to spread the pesto on crostini and top with chopped tomatoes.

Prep Time: 18 min
Cook Time: 18 min

Yield:2 1/2 cups

INGREDIENTS:

1 lb	fresh asparagus
1/2 cup	freshly grated Parmesan cheese
1/2 cup	pine nuts
1/2 cup	olive oil
1	garlic cloves
1 tbsp	lemon juice
3/4 tsp	salt

DIRECTIONS:

Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3-4 minutes or until crisp-tender; drain.
Plunge asparagus into ice water to stop the cooking process, drain. Coarsely chop asparagus.
Process asparagus, cheese, and remaining ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed.