Ingredients:
1 bunch of asparagus, ends trimmed
1 clove garlic
½ cup Parmesan cheese, grated
⅓ cup sliced almonds
½ lemon, juiced
⅓ cup olive oil
Instructions:
Cook asparagus in boiling water for 4-6 minutes, until tender. Reserve 1 cup of the cooking liquid and drain.
Cool and chop asparagus.
Add all ingredients except reserved liquid to a food processor and process until well blended, drizzling in the reserved cooking liquid to reach desired texture.
Use in place of pesto in any recipe.