I had some asparagus in the fridge I really needed to use but it was way more than I could eat in a traditional way. Having been up to my ears in basil lately, I have been making a lot of pesto so I thought I could use asparagus in the same way. I cut about 2 cups of asparagus stalks in to two-inch pieces (discard the very bottom of the asparagus). Boil asparagus until tender (time will vary depending on the thickness of the asparagus); Drain asparagus and put stalks into the food processor; add a heaping tablespoon of minced garlic, and start to pulse food processor; slowly add olive oil until you get the consistency you want; add about a 1/4 cup of parmesan cheese and blend together. You can add pine nuts to the recipe, but I left them out as I am planning to share the pesto with a friend who can not eat nuts. I served this over some linguini – very tasty and the asparagus is a nice vibrant summer green!