• 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.