Crostini with Asparagus and Ramp Pesto

———————————————————————————————————————-I think I might have a problem. As you may have noticed, I kind of love asparagus. Until is goes out of season, I eat it at least once a week (as you can probably tell). But how was I supposed to resist it at the farmer’s market last weekend? The bright green, plump stalks were calling my name. And then you add in the fact that ramps are now in season for a few short weeks, and there was no hope. I had to get them both — and actually, thank goodness I did because now I can share this pesto with you. The ramps give it a garlicky bite, but the brightness of the asparagus mellows it out a bit. This would also be excellent mixed with pasta, or served with a mild white fish, or with boiled potatoes for a riff on potato salad — whatever your imagination might come up with.

Crostini with Asparagus and Ramp Pesto

1 loaf ciabatta or baguette, thinly sliced

1 bunch asparagus, ends trimmed and cut into 1-inch pieces

1 bunch ramps, ends cut off and roughly chopped

1/2 cup walnuts, lightly toasted

1/3 cup olive oil

1/4 cup parmesan cheese

Salt and pepper, to taste

Preheat oven to 400 degrees. Place slices of bread on a baking sheet and toast in oven until golden brown, about 10 minutes. 

Meanwhile, place asparagus, ramps, walnuts, and cheese in the bowl of a food processor. Pulse until roughly chopped, about a minute. While processor is on, pour in oil in a slow stream and process until smooth, about 2 minutes. Season well with salt and pepper. Slather over bread and serve immediately, garnishing with additional cheese if desired.