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Prep 20min
Total20min
Servings16
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Ingredients
48
fresh asparagus spears (about 1 1/2 lb)
1
cup mayonnaise or salad dressing
2
tablespoons refrigerated basil pesto
1
tablespoon grated Parmesan cheese
1
tablespoon finely chopped fresh basil leaves
1
teaspoon fresh lemon juice
1
clove garlic, finely chopped (1/2 teaspoon)
Fresh basil leaves, if desired
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Steps
1
Snap or cut off tough ends of asparagus spears. In 12-inch skillet, heat 1/2 inch water (salted if desired) to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels. Refrigerate until ready to serve.
2
In small bowl, mix remaining ingredients, except basil leaves.
3
Spoon mayonnaise mixture into small serving bowl; garnish with basil leaves. Serve with blanched asparagus.
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If desired, serve leftover Basil Pesto Mayonnaise as a sandwich spread.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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