Ingredients
2 pounds fresh asparagus, trimmed1 cup mayonnaise1/4 cup heavy whipping cream4 tablespoons minced fresh basil, divided2 garlic cloves, peeled and halved1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons pine nuts, toasted1 tablespoon grated lemon zest
Preparation
In a large saucepan, bring 8 cups water to a boil. Add half the asparagus; cook, uncovered, just until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry. Repeat with remaining asparagus. Arrange on a serving platter.
Place mayonnaise, cream, 3 tablespoons basil, garlic, salt and pepper in a food processor; cover and process until blended. Spoon over asparagus (or serve on the side). Garnish with pine nuts, lemon zest and remaining 1 tablespoon minced basil.
