Grilled Asparagus With Arugula Pesto

Share this post

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.

 

Sign up for our monthly newsletter

 

Recent Recipes articles:

Three cooling meal ideas
July 27, 2017
Four summer fruit salads to love
June 29, 2017
March 27, 2017
December 6, 2016
October 4, 2016
September 19, 2016

More recent articles:

Get motivated to run through the winter
September 21, 2017
Your workplace can help save the world
September 19, 2017
Yoga for your neck and back
September 14, 2017
A clean office is a healthy office
September 12, 2017
Food:
Six ways to get creative with apples
September 7, 2017
Six tips for starting a Walktober challenge at your workplace
September 5, 2017
Food:
Three simple slow cooker recipes that use summer vegetables
August 31, 2017
Seven employee benefits that are so 2017
August 29, 2017
Food:
Layered salads for your work lunch
August 24, 2017
Four strategies to strengthen your team and minimize gossip
August 22, 2017

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!