EatingWell: Side note: Spring veggies are a quick complement to any dinner
1 bunch asparagus, trimmed and cut into thirds
1/2 teaspoon salt
1/2 cup baby arugula for garnish
For the arugula pesto:
1 clove garlic, peeled
5 cups baby arugula
1/2 cup finely shredded Asiago cheese
1/4 cup toasted pine nuts (see note)
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
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