The perfect Spring side dish, right off the grill.

Basil Mint Pesto:

• 1/4 cup walnuts, toasted
• 1/4 cup freshly grated Parmesan cheese
• 1/3 cup extra virgin olive oil
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 2 medium cloves garlic
• Kosher salt & freshly ground black pepper

• 2 bunches fresh asparagus
• Extra Virgin olive oil
• Salt and freshly ground pepper

To make the pesto, combine the walnuts, cheese and the olive oil in a food processor and pulse until pureed. Add the basil, mint, and garlic and process to a smooth texture. Season to taste with salt and pepper.

Toss the asparagus with a drizzle of olive oil and season with salt and pepper. Grill until crisp-tender and slightly charred, about 2-3 minutes. (If using thin asparagus spears, grill only a short time, as they will cook quickly). Remove the asparagus from the grill and toss with the prepared pesto. Return the asparagus to the grill and grill 1 minute longer.

Serves 6