What you need:

1 bunch of asparagus
1 lemon
1 cup of basil (packed down)
1/4 cup of pine nuts
1/4 cup of grated parmesan cheese
Olive oil
Grill or frying pan
Food processor or blender


Preheat grill or frying pan to medium high heat. 

Asparagus have very thick woody bottoms that you don’t want to eat.  Take each piece of asparagus by the two ends and snap the piece in half.  It will naturally break at the woody part, discards the bottoms. 

Toss the asparagus tips with a few tablespoons of olive oil, a pinch of salt, and a pinch of pepper.

Place asparagus tips on hot grill or fry pan, cook until tender, about 5-7 minutes, turning occasionally.

Meanwhile, while asparagus is grilling, using a blender or food processer, mix: 1 cup of basil, 1/4 grated parmesan cheese, 1/3 cup olive oil, 1/4 cup of pine nuts, good pinch each of salt & pepper.  Blend for 20 seconds.  If mixture is very dry add a tablespoon of olive oil and blend for a few more seconds.

Once asparagus is cooked, remove from grill or fry pan. On a serving dish spread out basil mixture, places asparagus in mixture and give it a toss to coat evenly.  Cut the lemon into wedges and squeeze 2 wedges over asparagus.  Place a few un-squeezed wedges on plate for garnish.

Serve and enjoy.

Don’t call mom, read below for helpful tips you may need:

-What does it mean when a recipe says: x amount of packed basil?  This is simply referring to packing or pressing the basil down in the measuring cup when measuring.
-How do I know when asparagus is done? There’s no right or wrong way to cook veggies.  I like my asparagus to have a slight bite.  Try it at various stages of the cooking process to find the tenderness that works for you.