Nothing indicates the onset of spring like fresh asparagus becoming more prevalent in the local grocery produce.  I look for stalks with smaller diameters as they are likely “younger”, which indicates a tender texture.  Larger stalks tend to be “woody”.  The feathery tip is another quality indicator.  Asparagus that has been harvested at precisely the right time and has not been on a grocery shelf too long has a “tightly packed” feathery tip.  Suboptimal asparagus has a tip that has started to “fern out”.

So I was thinking of pesto – I had really good pine nuts and a high- quality olive oil; however, I did not have fresh basil – it’s too early for fresh basil.  So, I improvised creating an asparagus pesto.  Fabulous!

I puréed 1 pound of quality asparagus adding 1/4 cup of pine nuts, 3 garlic cloves and a drizzle of olive oil.  I added enough olive oil to achieve a somewhat “fluffy” texture.  Salt and pepper to taste finished the pesto.  I tossed penne pasta in the asparagus pesto and garnished the pasta with goat cheese.  Asparagus pesto – I just might be on to something!