While I was at the market this past weekend, I picked up a bag of homemade pasta from Tavolo’s in Belleville. I could not resist the cute smile of their daughter who I teach occasionally at the daycare. I have heard lots of people rave about the pasta so I think it will go perfectly with the pesto. Pretty much everything else in the dish is sourced locally, asparagus from Jack and Betty, bacon from Hanover Farms, garlic from Railway Creek, parmesan from Silano’s, hydroponic tomatoes from Vader’s and blue cheese crumbles from a place in Quebec- ok so that is not very local, but still closer than Australia or some other exotic corner of the world where lots of our food comes from these days.
This sounds too good to eat without wine, so I uncork a bottle of our homemade red wine to go along with it. It may not be five o’clock in Belleville, but as Jimmy Buffet says, “It’s five o-clock somewhere.”
Makes 1 cup
Recipe Created by Me
1 bunch of cilantro
6-8 cloves of garlic
1/4 cup or so of parmesean
Sea salt/ freshly cracked pepper
Red pepper flakes for a kick
Barbequed Pesto Asparagus
Directions: Make a foil pouch and add asparagus and some pesto. Tightly wrap up the asparagus and place directly on the grate on the fire pit. Check on it after about 10 minutes, rotate and cook until it is nice and grilled.