Grilled Asparagus With Arugula Pesto

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.

Share this post

Magazine Search

Recent Recipes articles:

February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014

More recent articles:

One exercise can condition from head to toe
February 25, 2015
Food:
"Please, sir—I want some more!"
February 25, 2015
From bats and bees to soil and hedgerows, The FruitGuys Community Fund Class of 2014 reports on its projects
February 24, 2015
Sitting on the job: a bad idea?
February 24, 2015
What your favorite workplace movie says about your working style
February 24, 2015
Food:
February 24, 2015
2014 GoodWorks annual report
January 27, 2015
Food:
Operating instructions for America's favorite fruit
January 27, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.