NOTE TO READERS:  Unfortunately a technical snafu occurred and I lost my three most recent posts, so I am going to repost them. Sorry for the repeat…here we go

Though asparagus week is long behind me, it is worth mentioning the last recipe I made. Asparagus pesto turned out to be a gem.  The idea came from an old Gourmet but it needed a little doctoring. Soft and subtle, the asparagus soaks up the flavor of garlic, pine nuts and basil without being overwhelmed. I think it is best with whole wheat pasta–adds nutrition but also a good taste.

Asparagus Pesto with Fresh Tomatoes

1 bunch asparagus
1/4 cup pine nuts
3 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1/3 cup olive oil
8-10 leaves fresh basil
2/3 cup Parmigiano Reggiano Cheese
1 cup rough chopped tomatoes
Wheat penne pasta

Start boiling water for pasta. Snap off woody ends of asparagus.  Cut asparagus in two inch pieces and steam over the boiling pasta water until bright green, about 4 minutes. Quickly remove from steam and run cold water (from the tap is fine) over the asparagus to stop the cooking. Discard water.

In a food processor, pulse in the pine nuts, garlic and salt until finely chopped.  Then add the asparagus, basil and oil until you like the texture.  Transfer this mixture to a bowl and mix in cheese.  Add the pepper and more salt to taste and finish it off with the tomatoes for a hit of brightness.

Somewhere along the line, cook your pasta, but the pesto keeps really well in the fridge for almost 2 weeks.  It is also very good on sandwiches and in scrambled eggs.

Finally, a few fun facts about asparagus. There are a lot of festivals that surround this vegetable, but one of the greatest that I found takes place in the UK and comes complete with an auction, songs, costumes and Shakespeare.

In past years the “famous” auctioneer Colin Jelfs has sold 100 rounds of “gras” for £1200. Its really worth taking a look at their website. I want to go to this shindig, what an experience….

Well, thats the last of the asparagus entries.  Next up, massive amounts of bread baking.