Asparagus pesto sounds like a great idea.
Recipe from Woolies Fresh Magazine - September 2016 - Page 11
|Image from Woolies Website|
1 bunch of asparagus, trimmed, blanched
1/2 cup grated parmesan
1/5 cup blanched almonds
1/2 bunch flat-leaf parsley
3/4 cup olive oil
1 - Finally chop asparagus, parmesan, almonds and parsley in a small food procesor. Slowly add oil, with motor running, and process until smooth.