Ingredients
48
fresh asparagus spears (about 1 1/2 lb)
1
cup mayonnaise or salad dressing
2
tablespoons refrigerated basil pesto
1
tablespoon grated Parmesan cheese
1
tablespoon finely chopped fresh basil leaves
1
teaspoon fresh lemon juice
1
clove garlic, finely chopped (1/2 teaspoon)
Fresh basil leaves, if desired
Preparation
Snap or cut off tough ends of asparagus spears. In 12-inch skillet, heat 1/2 inch water (salted if desired) to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels. Refrigerate until ready to serve.
In small bowl, mix remaining ingredients, except basil leaves.
Spoon mayonnaise mixture into small serving bowl; garnish with basil leaves. Serve with blanched asparagus.
