Toss asparagus with pesto to taste, a little olive oil and minced garlic.
Grill (hot coals) until lightly charred, then serve as is, or with more
pesto.
Notes: SF Chronicle 5/13/98
Recipe by: Grilling by Marlena Spieler
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14,
1998
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