Asparagus And Bean Sprout Salad

Directions

1. Prepare an ice-water bath in a bowl large sufficient to contain the asparagus.
2. Bring a medium-size pot of salted water to a boil. Add in asparagus to boiling water and cook for 4 min. Remove asparagus from water using tongs or possibly 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 pcs, and set aside.
3. Place dill, nuts and Parmesan in a food processor and pulse till smooth.
4. With machine running, slowly drizzle extra virgin olive oil into mix in a steady stream till emulsified but with a slightly grainy consistency. Season with salt and pepper to taste.
5. Toss asparagus and sprouts in a large bowl with all but 4 Tbsp. 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.