Celebrate asparagus from end to end. Turn your bunch into pasta sauce fast:
Soften finely diced onion 1 1/2 cups (375 mL) in drizzle of olive oil on medium heat. Cut 2 in. (5 cm) off tips of asparagus; reserve. Discard 1 in. (2.5 cm) off tough ends. Chop mid-section of spears into 1/2 in. (1 cm) pieces; add to skillet with splash of water and 4 thinly sliced garlic cloves. Cook asparagus tender-crisp. Do not cover skillet. Cool until steam is gone. In food processor, place cooked asparagus mixture, 2 cups (500 mL) loosely packed fresh basil leaves (40 g pack), 3/4 cup (175 mL) toasted walnut pieces, 1/4 cup (60 mL) grated Parmesan; 2 tbsp (30 mL) olive oil, 1 tsp (5 mL) salt, cracked black pepper to taste. Blitz to a coarse pesto. Makes 2 1/2 cups (625 mL). Toss with hot pasta to serve. Garnish with asparagus tips cooked tender-crisp.