- 2 bulbs spring garlic
- 2 cups basil
- 1/2 cup olive oil
- 1 bunch asparagus
- 2 tablespoons olive oil
- 1/4 cup water or broth
- 1/4 cup spring garlic pesto (above)
- Salt and pepper, as needed
Blend together the pesto ingredients, adding more olive oil until a smooth paste is achieved.
Heat olive oil in over medium heat. Toss the asparagus in the oil until they begin to soften (1-2 minutes).
Add the water and continue to toss the asparagus until it is cooked through and tender, 2-3 minutes more. Remove from heat. Season with salt and pepper. Toss with pesto and serve.