Instructions: Prepare an ice-water bath in a bowl large enough to contain the asparagus.

Bring a medium-size pot of salted water to a boil. Add asparagus to boiling water and cook for 4 minutes. Remove asparagus from water using tongs or a slotted spoon and shock asparagus in ice bath to stop cooking process and preserve its bright color. Remove asparagus from ice bath, allow to dry on paper towels, cut into 1/2 inch pieces, and set aside.

Place dill, nuts and Parmesan in a food processor and pulse until smooth.

With machine running, slowly drizzle olive oil into mixture in a steady stream until emulsified but with a slightly grainy consistency. Season with salt and pepper to taste.

Toss asparagus and sprouts in a large bowl with all but 4 tablespoons of the dill pesto and place an equal portion in center of each of 4 salad plates. Spoon a small amount of pesto around perimeter of each plate and serve immediately.

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