Asparagus With Basil Pesto Mayonnaise Recipes

ASPARAGUS WITH BASIL PESTO

Steps:

• Fill medium sized pot with water, add a generous amount of salt (as if you were salting the water for pasta) and bring to a boil.
• Be sure asparagus is clean, then break off the end of one piece to see where the woody stalk starts.
• Trim the other asparagus pieces to that size, then cut asparagus on the diagonal into pieces about 2 inches long.
• When the water comes to a boil, add the asparagus and cook 2-3 minutes, depending on the thickness of the asparagus. Don't overcook, use a timer!
• When asparagus is lightly cooked but still fairly crisp, drain it into a colander placed in the sink.
• When the water has drained, put the hot asparagus into a bowl; add the pesto, and let it melt for a minute or two.
• Then toss the asparagus with the pesto and serve immediately.

ROASTED ASPARAGUS WITH PESTO

Steps:

• Preheat oven to 400°F.
• Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
• Season to taste with salt and pepper.
• Roast in a preheated oven for 10-12 minutes or until done to your.
• liking.
• Sprinkle with freshly grated parmesan cheese and serve hot.

ASPARAGUS PESTO

Steps:

• Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water, if necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
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ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)

Steps:

• Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
• Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

ASPARAGUS WITH FRESH BASIL SAUCE

Steps:

• In a small bowl, mix the first 6 ingredients until blended; refrigerate until serving., In a Dutch oven, bring water to a boil. Add asparagus in batches; cook, uncovered, until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat dry. Serve with sauce.

LEMON-ASPARAGUS SPAGHETTI WITH BASIL CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
• While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
• Chop chicken and add on top of spaghetti. Season with salt and pepper.