Create a sensational side dish in minutes with tender asparagus and fragrant basil leaves.
- 2 cups loosely packed fresh basil leaves
- 310ml (1 1/4 cups) extra virgin olive oil
- 2 bunches asparagus, woody ends trimmed
Bring a medium saucepan of water to the boil. Add the basil and cook for 30 seconds. Refresh under cold running water. Drain. Use your hands to squeeze out excess moisture.
Transfer to the bowl of a food processor. Add the oil and process until the basil is finely chopped. Transfer to a bowl. Cover with plastic wrap and place in the fridge overnight to chill.
Strain the mixture through a fine sieve into a jug.
Cook the asparagus in a saucepan of salted boiling water for 3 minutes or until bright green and tender crisp. Drain. Transfer to a serving platter. Drizzle over 185ml (3/4 cup) of the oil to serve.