Let’s say, hypothetically, that nearly every stand at your local farmers market is teeming with perfectly formed, bright green little zucchini — any and all of which could be yours for a mere $1 a pound. How much do you buy?
Right. A lot more than what’s pictured above. Because it seems silly to hand your friendly neighborhood farmer just one measly dollar and be on your way. I mean, this is food we’re talking about.
My point is that we’ve been eating a lot of zucchini lately. But when Chris wandered into the kitchen yesterday and groaned, “You put zucchini in cookies?” (I did. I don’t recommend it.), I thought it might be time for a frozen pizza.
Not for me, of course. I could eat zucchini every day from now until the blizzards come. Plus I had a pint of four-day-old cherry tomatoes languishing on the counter and quite a bit of shredded zucchini left over from the aforementioned cookie debacle.
Asparagus appeared in the co-op’s local produce section a few weeks ago, like magic. As if I wasn’t already high enough on spring. And because there’s a very short window before it’s back to dried out ol’ Peruvian asparagus, I’ve been buying several pounds of it at a time. Much as I’d like to, I’m not capable of eating several pounds of asparagus a week, and Chris wouldn’t touch asparagus even if it was deep fried and enveloped in multiple layers of bacon.
He is, however, a huge fan of pesto, and after stumbling upon this recipe at epicurious, it occurred to me that pesto made with asparagus might not look so different from pesto made with basil. Plus, you can do a hell of a lot with pesto, including freezing it, and the idea of a dollop of asparagus on baked fish in the dead of winter was rather appealing.
So I tossed a pound of asparagus and a few cloves of garlic into a baking pan with a little olive oil and a little salt, roasted it for about ten minutes, then dumped it all into the food processor with a handful of toasted pine nuts, some grated parmesan, and more olive oil. And voila, asparagus pesto.