Asparagus-Ramp Pesto Sauce

0
The following two tabs change content below.
The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at www.thepastamanblog.com.

Latest posts by The Pasta Man (see all)

IMG_8555

It’s spriiiiiiiiiiiiing. Finally! Actually not really, we had a pretty mild winter here in DC. Anyway, though, you can get stuff at the farmer’s market in spring that you can’t get any other time of year. Like ramps! OK, if you’re over ramps, I don’t know what to tell you — I see the point but I think they’re delicious. And if you combine ramps with their springtime partner asparagus, you get a once-a-year treat that takes a bowl of plain pasta to a whole new level. This all comes together extremely quickly in the Magic Bullet after a quick blanch in boiling water (which can then be used to cook the pasta, hey-o).

Of course, you also could just eat the pesto with a spoon. It’s that good, and hey, it’s mostly asparagus, so no shame. I like to eat it with pasta and salted tomatoes, if you can get any good ones where you live this time of year. Pro tip: top with soft-boiled egg.

IMG_8523

Asparagus-Ramp Pesto Recipe

Ingredients

  • 1 pound asparagus, woody ends trimmed
  • 1 bunch ramps, rinsed and trimmed
  • 1 cup walnuts or other nuts, toasted in the microwave
  • 1 large chunk parmesan cheese
  • Fresh lemon juice, to taste
  • Olive oil, to taste

IMG_8536

Instructions

  1. Bring a pot of salted water to boil and add the asparagus. Let it cook for a minute or two, then add the ramps for about thirty seconds and remove everything with a strainer, reserving water to cook pasta.
  2. Blend the parmesan in the Magic Bullet. Remove to a plate. Blend the walnuts in the Magic Bullet.
  3. Working in batches, blend the walnuts, cheese, and ramps and asparagus in the Magic Bullet with plenty of olive oil and a pinch of salt and lemon juice. Add the end, mix everything up and taste for salt.
  4. Serve, passing more parmesan.

IMG_8540

 

email

Comments

comments