Barely-Cooked Asparagus with Basil Pesto

Ingredients

• 1-2 tsp. salt
• 1 lb. fresh asparagus
• 1-2 T basil pesto

Directions

1. Fill a medium pot with water, season it generously with salt the way you would for pasta, and bring it to a boil.
2. Rinse the asparagus well, then snap the end from one spear to find where the tough part begins.
3. Cut the remaining asparagus to match that length, then slice the spears on the diagonal into pieces about 2 inches long.
4. Once the water is boiling, drop in the asparagus and cook for 2-3 minutes, adjusting for how thick the spears are. Set a timer so they do not go too far.
5. When the asparagus is just tender but still nicely crisp, pour it into a colander in the sink to drain.
6. After the water has run off, transfer the hot asparagus to a bowl. Add the pesto and let it warm through briefly so it loosens and melts over the vegetables.
7. Toss until the asparagus is coated with pesto, then serve right away.