from Maldaner’s Restaurant
1 pound asparagus, trimmed and cut into 2-inch segments
¼cup green garlic, or more to taste
¼ cup walnuts, or preferred nut
¼ cup olive oil, or more as needed
¾ cup freshly grated Parmesan cheese
1 bunch flat leaf parsley
Freshly ground black pepper to taste
Roast asparagus and green garlic in the oven at 400 degrees until tender, about 10 minutes.
Transfer the asparagus to a food processor and add the nuts, parsley, lemon (peel, rind and all), salt and pepper. Process the mixture while slowly drizzling olive oil, stopping to scrape down the sides of the container if necessary.
Transfer the paste to a bowl and gently mix in parmesan reserving some as topping to be added right before serving. Season again with salt and pepper as needed. Serve over pasta, fish or chicken (or cover and refrigerate for up to a day).