Roasted Asparagus With Pesto Crème Fraiche Recipes

ASPARAGUS WITH BASIL PESTO

Steps:

• Fill medium sized pot with water, add a generous amount of salt (as if you were salting the water for pasta) and bring to a boil.
• Be sure asparagus is clean, then break off the end of one piece to see where the woody stalk starts.
• Trim the other asparagus pieces to that size, then cut asparagus on the diagonal into pieces about 2 inches long.
• When the water comes to a boil, add the asparagus and cook 2-3 minutes, depending on the thickness of the asparagus. Don't overcook, use a timer!
• When asparagus is lightly cooked but still fairly crisp, drain it into a colander placed in the sink.
• When the water has drained, put the hot asparagus into a bowl; add the pesto, and let it melt for a minute or two.
• Then toss the asparagus with the pesto and serve immediately.

ASPARAGUS PESTO

Steps:

• Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water, if necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
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ROASTED ASPARAGUS WITH PESTO

Steps:

• Preheat oven to 400°F.
• Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
• Season to taste with salt and pepper.
• Roast in a preheated oven for 10-12 minutes or until done to your.
• liking.
• Sprinkle with freshly grated parmesan cheese and serve hot.