A couple of days ago, Robin came upon this recipe in the New York Times. Guy Hand, from Northwest News and NPR, has also posted the recipe. It must be good! Yes indeed it is! We sampled it on some Ritz Crackers, but then, anything is good on a Ritz. Enjoy the recipe. Cheers!

Asparagus Pesto

Time: 20 minutes
Yield: 4 to 6 servings (about 1½ cups)

Ingredients:
Salt
1 lbs Asparagus, trimmed and cut into 2-inch segments
2 lg Garlic cloves, or more to taste
¼ c Pine Nuts
¼ c Olive Oil, or more as desired
¾ c Parmesan cheese, freshly grated
Freshly ground black pepper
Juice of ½ lemon, or to taste.

Directions:
1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 Tablespoons of the oil, Parmesan, a pinch of salt and a couple of Tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Try this with a Halibut fillet – baked in ¼ inch water, 2 Tbsp butter, Salt and Pepper. Bake about 12 min at 350ºF. Enjoy!!