Instructions: For pesto: Cut asparagus into thirds. Put in food processor with basil, pine nuts, garlic, salt and pepper to taste. (If adding Parmesan, be careful not to over salt). With machine running, slowly add 1 cup olive oil. When sauce is about consistency of mayonnaise, it has enough oil. (If using Parmesan, pulse it into mixture now.) Thin with water if necessary to achieve a slick, saucy pesto.

Scrape into bowl or jar, cover and refrigerate until needed. You should have about 3 cups. Keeps about 2 days, refrigerated.

For carrot juice broth: Reduce 1 1/2 cups fresh carrot juice to 3/4 cup in stainless steel pan on low simmer. Salt and pepper to taste. Set aside. (For thicker consistency, you can add a slush of cornstarch and water).

For pasta: Return water used for cooking asparagus (if reserved) to boil. Add more salt and pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of pasta cooking water. Put pasta into warm serving bowl and add about 1 cup asparagus pesto (or more, if desired to taste), and several twists pepper. If using cheese, add 1/4 cup Parmesan or ricotta salata. Toss well, thinning with pasta water as necessary.

Divide pasta with asparagus pesto among 4 plates, with a thin layer of carrot juice broth underneath. Offer remaining pesto and Parmesan or ricotta salata in separate bowls on the side.

Note: Trim asparagus by snapping off tough end from each spear. To cook, use a big stockpot or pasta cooking pot. Cook asparagus in rapidly boiling, well-salted water. Boil until asparagus is bright green and flexible, but still al dente, about 5 minutes. If you are cooking the asparagus a day ahead of serving or using in pesto, it is a good idea to immerse it in an ice-water bath immediately after removing it from the boiling water to halt the cooking.

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