Fusilli with asparagus-mint pesto

Pesto Italian cuisine

Last season, when I had lunch at Blue Hill at Stone Barns, I was served asparagus on top of fresh baby greens, and, most unusual, the salad was drizzed with a puree of more asparagus and mint. The dressing was heavenly, and I went home immediately to try and recreate it. I made a pesto, using the asparagus stalks to create a creamy, thick sauce that prevents the woodier part of the vegetable from going to waste and amplifies the full flavor of the ingredients. Toss the delicate heads with some fusilli and this pesto and you have a perfect Spring meal.