Asparagus with Arugula Pesto

Asparagus with Arugula Pesto

One of the first vegetables to emerge in April, asparagus tastes like spring. Vibrant green asparagus spears taste crunchy and fresh when steamed. Asparagus is rich in prebiotics, which provide food for our gut bacteria.

Serves 6

Chop off the woody ends of 2 bunches of asparagus. Steam until bright green and tender. While asparagus is steaming, prepare the pesto by blending ¼ cup pine nuts, ¼ cup cashews, 1 cup arugula, ¼ cup basil leaves, 1 clove peeled garlic, 2 Tb olive oil, juice of 1 lemon and 2 Tb grated pecorino cheese (can substitute nutritional yeast) in a food processor. Top asparagus with pesto.