Asparagus Pesto, Bread, and Salad

Asparagus Pesto

This was fast, easy, and delicious! I modified an online recipe to make it lower fat. Also, since I was making this for 5 families I used sliced almonds - the pine nuts were way too expensive. The almonds make it kind of crunchy - but they sure taste good.

1 lb asparagus, cut off the tips - then cut the non-woody stems into small pieces

few handfuls of baby spinach

2 cloves garlic, pressed

1/2 c. pecorino

1 lemon, juiced

1/2 sliced almonds, toasted

2 tbsp EVOO

sea salt

Bring a pot of salted water to a boil and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cool water to stop the cooking.

Add the asparagus stems, spinach, garlic, Pecorino, and almonds to a food processor. Purée and, with the motor running, drizzle in the olive oil. Add the lemon juice and salt, taste and adjust seasoning.

Serve pesto over whole wheat pasta and the asparagus tips.

Vinegar and Oil Dressing

1:1 oil to vinegar, salt, pepper, oregano

Bread

Whole grain from Costco