Instructions: Have a bowl of ice water ready. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2 inch pieces, reserving tips. In a steamer set over boiling water, steam the asparagus stalks, covered, 4 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute.

Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry. In a food processor, pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped.

Transfer pesto to a large bowl and stir in Parmigiano-reggiano.

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