Those who know me in real life, will recognize this recipe and this story. Green asparagus are my favorite vegetable in the spring. I serve them raw, shaved through salads, in risotto or marinated in a lovely handmade basil pesto. All three recipes are well received at almost any shared table and yet my favorite method has to be the marinated version. Why? Well because making pesto by hand is like meditating. It requires some focus and patience. The asparagus, hot out of the oven, soak up the incredible medley of olive oil, fresh herbs, nuts and Parmesan. What is there not to love right?
I made this particular dish for the first time while thinking of the simple beauty of baby leeks marinated in vinaigrette that I absolutely adored when living in Paris. This just might be the subject of my next blog post. For now, I will limit this short story to the oh so green and earthy asparagus. Continue reading