This is a great twist on a more traditional pesto and a perfect accompaniment to eggs.
1/2 bunch fresh asparagus, trimmed and cut into 2-inch pieces
1 small clove garlic, roughly chopped
Salt, to taste
Freshly ground black pepper
1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano
1/4 cup extra virgin olive oil
Bring a pot of water to boil. Add asparagus and blanch for 3-4 minutes, until color is bright green. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain and transfer to a food processor along with garlic, salt, pepper and Parmigiano-Reggiano. Slowly stream in olive oil and process until smooth.
Makes 3/4 cup.