Asparagus Pesto Pasta
Cook 1 pound trimmed asparagus in
salted boiling water until crisp-tender,
2 to 3 minutes. Remove with a slotted
spoon and transfer to ice water to cool;
drain and pat dry, then roughly chop.
Puree the asparagus in a food processor
with 1 cup fresh parsley, ½ cup fresh mint,
⅓ cup toasted unsalted pistachios,
1 garlic clove, ½ teaspoon lemon zest,
1 teaspoon kosher salt and a few grinds of
pepper. Drizzle in ⅓ cup olive oil and puree
until smooth. Toss with 1 pound cooked
pasta and ¾ cup parmesan, adding pasta
cooking water as needed to loosen.Asparagus Tacos
Toss 1 pound asparagus (trimmed and
halved crosswise) with 2 sliced poblano
peppers, 2 tablespoons vegetable oil and
¾ teaspoon each ground cumin and
coriander; season with salt. Spread on
a baking sheet and broil, stirring, until
charred, 8 to 10 minutes. Serve in warm
tortillas with cotija cheese and salsa verde.Asparagus Noodles with Bacon
Shave 1 bunch trimmed jumbo asparagus into ribbons with a
vegetable peeler. Cook 2 chopped bacon slices and 1 sliced shallot in
2 teaspoons vegetable oil in a large nonstick skillet over medium-high
heat until crisp, 8 minutes. Add the shaved asparagus and 1 teaspoon
jarred chopped hot peppers. Cook until tender, 3 minutes. Stir in 3 cups
baby spinach and cook until wilted, 1 minute. Season with salt.Asparagus Every Which WayFOOD NETWORK MAGAZINE ●APRIL 2020
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