[Raw Asparagus Salad in a Mint Pesto] And it was here, after I shaved the second asparagus spear- that I regretted buying four bunches of asparagus and wondered if it’s worth it for the gram. 😝 If you plan on making this for four, which is what the recipe below is for, great! Shave away! If you make it for more than that...save the time and just cut them in bite size pieces at an angle - or don’t. But just know I’m warning you. Regardless make sure it’s the freshest of asparagus. -stuff 1-2 bunch asparagus 2 c pine nuts 4 radishes, sliced thin 2 c fresh mint leaf 1.5 c olive oil 1.5 c Parmesan cheese 1 c flat leaf parsley 2 cloves of garlic 2 tbs lemon juice 1.5 tsp salt steps - prep asparagus by snapping off woody stem and with a peeler, create ribbons. Place in a bowl of ice cold water to help crisp them up. You can do this ahead of time and put it in the refrigerator until ready to serve. - toast pine nuts in a skillet until lightly tan in color and you begin to smell a nutty aroma and set aside. - put in a blender 1/2 cup of the pine nuts, mint, oil, cheese, parsley, garlic, and lemon juice and blend. Salt to taste. - when ready to serve, throughly drain the asparagus (water will prevent the pesto of sticking to the ribbons) and toss in a bowl with the rest of the pine nuts, radish, and a few spoons of pesto. Salt to taste again. If you need more pesto, keep adding it and serve.