• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Asparagus with Spring Garlic Pesto


I love asparagus. I never get my fill of it by the time the season is over. And today as I was roaming through the store (in the midst of a summer-like New York heat wave) I was suddenly struck with the realization that asparagus would soon be gone. So I grabbed a bunch, and went home. Since it’s one of those vegetables I love to eat just the way it is, I just cooked it quickly (I find a combination of sautéing and pan steaming gives the best results) and topped it with a little bit of pesto I had in the fridge from my pea soup. You could, of course, use store-bought pesto for this delicious taste of spring. It would be great as an appetizer, salad, or side dish.

Asparagus with Spring Garlic Pesto

Serves 4 as a side
Leftover potential: The pesto sometimes discolors slightly over time, but the flavor will stay good for up to two days.

1 bunch asparagus
1 Tbsp olive oil
1/4 cup water, or more as needed
salt, as needed
pepper, as needed
1/4 cup spring garlic pesto

1. Trim any rough pieces off of the asparagus.
2. Heat the olive oil in a large saute pan over medium heat. Toss the asparagus in the oil until beginning to soften (1-2 minutes).
3. Add the water and continue to toss the asparagus until it is cooked through and tender, 2-3 minutes more.
4. Remove from heat. Season with salt and pepper. Toss with pesto. Serve warm or chilled.


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