Asian Slaw and Asparagus . . . PESTO?!?!

That's right. Asparagus Pesto compliments of one of my favorite chefs, Mark Bittman aka "The Minimalist". Check out his video on this recipe. Here's the recipe I used:

• About 1 lb of fresh asparagus, 2 inch pieces boiled al dente
• 3 fresh green garlics (garlic scapes are not yet ready in our area, but the young plant is and works well!)
• 1/3 cup chopped/ground walnuts
• 1/4 cup fresh mozzarella
• 1/4 tsp (or to taste) kosher salt
• 1/4 tsp (or to taste) fresh ground pepper
• 1/4 cup olive oil or more; yes, like Mark I use A LOT and Michele and I LOVE Tuscan Herb Infused from Fustinis
• 1/8 cup Fustinis lemon infused white balsamic; yes, we love this too and you can add this to taste.
• Juice of a half lemon--I like to make sure it has a good lemon flavor
• 1/2 sweet red bell pepper, diced and stirred in at the end

Put it all in the food processor and it's yummy!

Does this bowl/table/lighting look familiar?

AND, one recipe of Asian Slaw can actually provide TWO dishes! Make and split in half the base below, mix up two sauces, and voilà!
BASE

• One fresh head of Napa Cabbage, shredded or chopped, about 4 to 6 cups
• 1/4 cup finely minced garlic greens (did you see this coming?)
• 1 to 2 cups finely julienned carrots
• 1/4 tsp kosher salt
• 1/4 tsp fresh ground black pepper

SAUCE ONE: Ginger Honey

• 1 Tb peanut oil
• 1/3 Cup Ginger Honey White Balsamic (guess where that came from?)

SAUCE TWO: Sesame Soy

• 1 Tb toasted sesame oil
• 1 Tb rice vinegar
• 1/3 cup soy sauce (I use low sodium)

Bon Appétit!
Andy