Easy, made it for a group that included vegetarians and everyone loved it. I plan on making it again for another party
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Toss with cooked pasta, or spread on crostini and top with chopped tomatoes and bacon.
Yield: Makes about 2 1/2 cups
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- 1 pound fresh asparagus
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup pine nuts
- 1/2 cup olive oil
- 1 garlic clove
- 1 tablespoon lemon juice
- 3/4 teaspoon salt
- 1. Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
- 2. Plunge asparagus into ice water to stop the cooking process; drain. Coarsely chop asparagus.
- 3. 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.
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