It gets its flavor from the ingredients in classic pesto.
If you shop mostly at grocery stores, where the produce may or may not be connected all that much to seasonality, the appearance of one of my favorite vegetables every spring might not mean all that much to you. You’ve been seeing it.
Now, what do you do with it? Roast, broil, braise, grill, stir-fry: There’s really no end to the ways you can cook it .The new America’s Test Kitchen book, “Vegetables Illustrated,” is full of ideas for asparagus and dozens of other vegetables. And the book is worth buying for the tips alone, such as how best to store ; to peel or not ; and whether you should follow that old advice to snap them at their breaking point .
The recipe I tried for this tortellini salad included another crucial pointer: to immediately plunge blanched asparagus into an ice bath after briefly boiling, setting the spears’ bright color and preventing them from overcooking. It keeps the texture crisp, all the better to pair with the tender cheese tortellini and fresh tomatoes. The salad gets the rest of its flavor from the ingredients in classic pesto, making this ideal for the warmer days of spring and even early summer.
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