Courtesy of Capay Valley Farm Shop
1- 1 1/2 bunches green asparagus
1 bunch arugula
Parmesan cheese, cut in 1-inch super thin strips
Extra Kalamata olives
- 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.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com