INGREDIENTS
1 garlic clove, peeled
2 cups watercress
1/2 cup walnuts
2/3 cup olive oil, plus more for drizzling
2/3 cup parsley leaves
sea salt
pepper
DIRECTIONS
Arrange asparagus on baking sheet in a single layer. Drizzle with olive oil, sprinkle with sea salt, and toss to coat. Bake twelve to fifteen minutes, depending on thickness, until tips turn crispy and stalks are tender. Meanwhile, place watercress, parsley, 2/3 cup olive oil, garlic clove, lemon juice, walnuts, and 2/3 cup grated cheese in food processor along with generous pinch sea salt and some pepper. Pulse until smooth. Once asparagus is done, toss with pesto, sprinkle with some flaky sea salt and pepper, and serve.
