13 May 2010
Note to self: if ever faced with the "issue" of a huge asparagus surplus, get thee to the food processor! This is some good stuff. (Mark Bittman comes through yet again.) We usually roast asparagus in a simple fashion, until it's kind of caramelized. This recipe is basically the opposite, and boy was it a good change.
We made the following tiny tweaks: We upped the garlic a little LOT (I'm all 90s like that), toasted the pine nuts, garnished with mint and unzipped some teensy baby peas from the garden right on top.
Absolute Spring on a plate.