This is good, and you should try it

It's spring, and asparagus is here. Our asparagus patch is still a little young. The spears that came up this year are thinner than pencils, and now we're moving away. Whoever gets the house will get a nice crop next year. Fortunately, the Sacto delta is prime asparagus-growing territory, and it's abundant at the farmers' market now.

In the book "Coming into the Country," John McPhee described the result of successfully hunting a moose. Here's a list of consecutive dinners, courtesy of Google books:

Spaghetti with mooseburger
Moosesteak
Moosesteak
Moose roast
Moose stew
Moose meatloaf
Leftover Moose
Leftover Moose
Moose sandwiches
Spaghetti with mooseburger
Swiss moosesteak
Leftover Moose
Roast Moose
Moosesteak
Moose sandwiches and soup
Mooseburgers
Mooseburgers
Clam chowder
Fried Moose liver
Swiss moosesteak
Ground moose in Spanish rice

I could live on an asparagus farm, and happily eat just plain steamed asparagus every night. This just about happens during asparagus season, but once in a while I'll make something different. Asparagus pesto is really good, easy to make, and you should try it.

2-3 cloves garlic
about 2/3 c grated parmesan cheese
about 1/4 c roasted unsalted cashews
about 1/2 c good olive oil*
juice of 1/2 lemon
a pound of asparagus, steamed and cut up
a generous bunch parsley
S&P to taste

Put the first three in a food processor and frap it up. Put the rest of the ingredients in, and frap until it's the right consistency. Amounts are variable, to taste. Add more or less olive oil--more, it will be saucy and go on pasta, less, and it's dip. Either way, it's good, and you can make it in less time than it takes to boil the water for pasta.