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      Bruschetta with Asparagus Pesto, 7/9/14

      Michael LanariKitchen & Bath Concepts1 bunch fresh green asparagus 1/4 c freshly grated Parmesan2 tbsp pine nuts 1/2 c olive oilkosher salt fresh black peppertoasted ciabatta bread slicesRinse the asparagus and cook in boiling water for 4-5 minutes. Drain and cut into pieces. Place in a blender with the Parmesan and pine nuts (keep a few pine nuts for decoration). Blend while adding the oil a little at a time until the mixture has a smooth, creamy consistency. Season with salt and pepper. Serve on pieces of toasted bread.
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