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Asparagus with sun-dried tomato pesto dressing


Makes 4 servings

1 lb fresh asparagus

1 qt water

1 Tbsp salt

1/4 lb sun dried tomatoes

(not marinated variety)

2-3 chipotle peppers

1/2-1 c olive oil

1. Snap woody ends from asparagus. Bring water to boil with salt. Add asparagus, and

boil for 2 minutes to blanch.

2. Drain and plunge into cold water to stop cooking. Drain.

3. Cover tomatoes with an inch of boiling water; let soak until soft, about 20 minutes.

4. Drain tomatoes and peppers and put in food processor with 1/2 c oil. Puree until

minced. Blend in additional oil to achieve desired consistency.

5. Arrange asparagus spears on plate; pour pesto over top. Serve warm or cold.

 Makes four servings

FarmFresh Recipes,  p.11

Osprey Hill ButcheryDecember 5th, 2018

Osprey Hill Butchery is now closed until May of 2019.  Thank you for another great season.  See you in the spring!  Anna

New this season:March 13th, 2018

2018 Meat CSAMarch 13th, 2018

We're putting a hold on our veggie CSA but we're still offering meat CSAs.  Please visit our CSA tab for more information on our pastured chicken, duck, and lamb.

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