-1 bunch kale leaves, de-stemmed
-½ cup olive oil
-½ cup grated parmesan cheese
-3 cloves garlic, peeled
Yield: 4 Servings
Preheat oven to 400F, or bbq. Toss asparagus in chili, salt, pepper, garlic, and olive oil. Place asparagus on a cookie sheet and roast in oven for 5 minutes, or until desired doneness. I like them to be quite firm still (al dente).
Meanwhile, place all pesto ingredients in the bowl of a food processor and puree.
When asparagus is done, place in large bowl and toss with a few spoonfuls of pesto. Save the rest for another time. Pesto will keep in the fridge for 3 days.