Barely-Cooked Asparagus with Basil Pesto
1-2 tsp. salt
1 lb. fresh asparagus
1-2 T basil pesto
Fill medium sized pot with water, add a generous amount of salt and bring to a boil. Be sure asparagus is clean, then break off the end of one piece to see where the woody stalk starts. Trim the other asparagus pieces to that size, then cut asparagus on the diagonal into pieces about 2 inches long. When the water comes to a boil, add the asparagus and cook 2-3 minutes, depending on the thickness of the asparagus. Don’t overcook, use a timer!When asparagus is lightly cooked but still fairly crisp, drain it into a colander placed in the sink. When the water has drained, put the hot asparagus into a bowl; add the pesto and let it melt for a minute or two. Then toss the asparagus with the pesto and serve immediately.