Grilled Asparagus With Arugula Pesto

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grilled-asparagus-transCourtesy of Capay Valley Farm Shop

INGREDIENTS
1- 1 1/2 bunches green asparagus
1 bunch arugula
Parmesan cheese, cut in 1-inch super thin strips
Extra Kalamata olives
chopped Lime

PREPARATION

  • Blanche the asparagus (about 90 seconds).
  • Grill asparagus over low heat on the grill or grill-like surface.
  • Blanche the arugula and blend it with olive oil and kalamata olives, creating a pesto.
  • Toss the asparagus with the pesto, shave Parmesan on top.

Inspired by Chef Christophe Grosjean of L’Auberge Carmel.

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