This easy-to-make walnut pesto showcases asparagus.
Serves 8 to 10 as a side dish
2 pounds medium asparagus, thick ends snapped off
2 oranges, divided
- Nathan Hale High School juniors boycott state test
- Scientists to study the 'modern miracle' of Ozzy Osbourne's survival
- Jesse Jones is back: Seattle's superhero consumer reporter is now at KIRO 7
- Seahawks' toughness is not for everyone
- Ditching Dreamliners: United buys older, cheaper planes
Most Read Stories
1/2 cup chopped walnuts
3 garlic cloves
2 tablespoons sugar
1 cup plus 1/4 cup extra virgin olive oil, divided
1/4 cup plus 2 tablespoons freshly ground Pecorino Romano, divided
Freshly ground black pepper
1. Bring 8 quarts of water to a boil. Set a large ice bath nearby. When the water comes to a boil, add 2 tablespoons salt. Add the asparagus to the boiling water and cook until just tender crisp. Using tongs, transfer the asparagus to an ice bath. When the asparagus has cooled, drain and set aside.
2. Make the pesto: Juice one of the oranges, removing any seeds, and set the juice aside for later. Chop what is left of the juiced orange — pith, rind, interior fruit and all — along with the remaining orange (again removing any seeds), and place the chopped orange in the bowl of a food processor. Add the walnuts, garlic, sugar, 1 cup of the olive oil and 1/4 cup of the pecorino to the processor, and blend until smooth. Transfer the pesto to a bowl, and season it with salt and pepper to taste. If it’s too thick, add up to 1/4 cup of the reserved juice to loosen it up.
3. To make the citronette, place the reserved orange juice and the remaining 1/4 cup olive oil in a small bowl, and whisk to form a thin emulsion.
4. Arrange the cooked asparagus on a serving platter, and spoon the walnut-orange pesto over the stems. Drizzle the orange citronette over all. Sprinkle with the remaining 2 tablespoons pecorino, and serve.
From “Molto Batali”