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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

2017 CSA starts on Thrusday June 15th!June 8th, 2017

That's right! Just one week from today, our CSA members will be receiving their first box of produce & eggs.  Keep your eye out for an email from the farm with welcomes, introductions, and in

Spring is on it's way!April 29th, 2017

News from UW meteorologist Cliff Mass is that this is the rainiest springs in at least 20 years.  That's tough news on the farm because we need at least 2-3 consecutive dry days in the mid 50's-6

We're closed for the season. We open again in late May '18. on 12/5/2017April 25th, 2017

Thank you for a great season.  We will open again the last week of May.  We'll begin taking reservations for commercial producers in February of 2018.  A commercial producer is a farm t

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