"Spring" Asparagus Puree

I know it's odd to have a springtime recipe this late in the summer, but strangely, asparagus is still in season. I don't know if it's global warming, or just clever farming, but I got asparagus in my CSA bag again this week (so no, it's not imported from some parallel universe where it's still spring). See if you can still find it at your farmers' market - otherwise, store this recipe for next spring!

This really is another type of pesto, but it's much more robust and filled with bright flavors. Asparagus and spinach are the showmen, and they are accompanied by the hint of a lemony zing. You can make this puree and have it with pasta, or use it as a pizza sauce, a bruschetta topping, or even a dip.

If you're a fellow asparagus fan, get it while it still lasts, and make this sauce!

"Spring" Asparagus Puree
adapted from Heidi Swanson's Super Natural Cooking
makes about 2 cups

INGREDIENTS:

1 bunch asparagus spears, trimmed and halved
1/2 bunch spinach leaves
1 clove garlic
1/2 cup freshly grated parmesan
1/4 cup pine nuts, toasted
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
pinch of sea salt

DIRECTIONS:

1. Bring a small pot of water to a boil and salt it. Cook the asparagus pieces for about 2 or 3 minutes, just to blanch them. Drain.

2. Put blanched asparagus, spinach, garlic, parmesan, and pine nuts in a food processor. Puree, and stream the oil in while the processor is running. Continue to process until smooth.

3. Stir in lemon juice and salt. Serve.

If you're using this as a pasta sauce, thin it out with just a splash of the starchy pasta cooking water. Enjoy!